Salmon and Mixed vegetable Frittata
This frittata is perfect served with a salad or cold for lunch the next day. Change the salmon for ham if you prefer.
Serves: 4
Cooking time: 25 minutes
Ingredients
2 teaspoons Crisco canola oil*
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
3 cups McCain frozen Garden Green Mix*
415g can John West red salmon, drained, skin and bones removed, flaked*
6 eggs
¹⁄³ cup Mainland grated light cheddar cheese*
¼ cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh chives
To make this meal even healthier use Tick approved ingredients.
*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
Instructions
1. Heat oil in a 22cm (base) non-stick frying pan over medium heat. Add onionand garlic. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
2. Increase heat to mediumhigh. Add capsicum and green mix. Cook, stirring occasionally, for 5 to 6 minutes or until just tender and heated through. Add salmon. Stir to combine.
3. Whisk eggs in a bowl. Add cheese, parsley and chives. Season with pepper. Stir to combine.
4. Preheat grill on medium-high. Pour egg mixture over salmon mixture. Lift and tilt pan to spread mixture. Reduce heat to low. Cook for 7 to 8 minutes or until almost set (mixture should be set underneath but surface still runny).
5. Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Serve.
Find more healthy recipes on the Heart Foundation website
