Recipes For Dinner 30 Minutes
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Recipe Instructions
Preheat oven to 200°C. Heat 2 tbs oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add peas and fennel. Cook, stirring, for 2 mins. Add the salmon and cook, stirring, for 1 min or until heated through. Reduce heat to medium.
Whisk the eggs and cream in a large bowl. Season. Pour over the salmon mixture. Cook, without stirring, for 3 mins or until edges are beginning to set. Bake for 12 mins or until the top is just set. Set aside for 5 mins to cool slightly.
Meanwhile, combine the onion, chilli, if using, mint, dill and remaining oil in a small bowl.
Top the frittata with the herb mixture and yoghurt. Season to serve.
Recipe Ingredient
60ml olive oil
120g pea
1 tsp ground fennel
2 x 150g pkts Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
8 eggs
300ml light thickened cream
1 small red onion, thinly sliced
1 long red chilli, thinly sliced (optional)
62.50 ml mint leaves
40.00 ml dill sprigs
95g yoghurt
Cook Time
30M
Prep Time
0S
Total Time
30M
Nutrition
126.64 calories
41.2 grams fat
13.6 grams saturated fat
9.6 grams carbohydrates
6.6 grams sugar
29.8 grams protein
392.2 milligrams cholesterol
697.5 milligrams sodium
https://schema.org
NutritionInformation
Recipe Category
Breakfast, brunch, dinner, lunch
Keywords
Chilli, egg, egg allergy, fennel, fish, fish allergy, lactose allergy, milk allergy, onion, peas, salmon, seafood, spicy, yoghurt, bake, 30 minute, comfort food, family friendly, homemade, kid friendly, picnic, weeknight, dinner, lunch, brunch, breakfast, spring, summer, easy dinner, pescatarian
Description
Lighten up your midweek menu with this protein-packed salmon frittata. Serve with a sprinkling of fresh herbs this easy dinner is ready in just 30 minutes.