Vegetable and salmon frittata recipe
Created by The Tesco Recipes team
Packed full of veg, this vibrant and healthy frittata makes an energy-boosting, feel-good midweek meal or light lunch. The addition of salmon provides omega-3 fatty acids, while eggs are rich in B vitamins.
See method- Serves 6
- 5 mins to prepare and 45 mins to cook
- 252 calories / serving
Ingredients
- 350g frozen Mediterranean chargrilled vegetables (from a 700g pack)
- 260g pack boneless salmon fillets
- 8 medium eggs
- 100ml semi-skimmed milk
- 1 tbsp olive oil
Each serving contains
- Energy
- 600kJ 252.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 6.2gProtein 21.3gFibre 1.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the vegetables in a single layer in a roasting tin and roast for 15 mins. Place the salmon on top of the veg, skin side up, and roast for another 10 mins. Set aside for 5-10 mins or until cool enough to handle.
- Preheat the grill to medium-high. Whisk the eggs and milk in a large jug; season. Heat the oil in an ovenproof frying pan over a low heat, then add the egg mixture. Flake the salmon into bite-sized pieces and scatter evenly into the pan, along with the roasted veg. Cook, without stirring, for 8 mins.
- Put the pan under the grill for 6-8 mins until cooked through and the centre is frm. Use a knife to pierce the centre: if it is still liquid, grill for another 2-3 mins, then check again. Leave to cool for 5 mins before serving.
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