Smoked salmon is rich in anti-inflammatory Omega-3 fatty acids, beneficial for the management of inflammatory diseases such as arthritis, and also auto-immune disease. Regular consumption of Omega-3 fatty acids is also linked to supporting optimal skin, eye and brain health.
Serves 6
Prep time 15 minutes
Cook time 20 minutes
Gluten Free, Nut Free
Ingredients
- 1 tbsp extra virgin olive oil
- 2 medium washed potatoes, thinly sliced
- 10 eggs, whisked
- ½ cup skim milk
- 1 zucchini, grated
- ½ bunch dill, stems removed
- 200g smoked salmon, sliced
- 100g goats cheese
How to make
1. Preheat oven to 220°C. Heat oil in 20cm oven-safe non-stock pan over medium heat. Add half the potato to the pan and cook for 2 minutes each side or until softened. Remove and repeat with remaining potato and transfer all cooked potato to a plate and set aside. Wipe the pan clean and set aside.
2. In a large jug, combine the eggs and milk and whisk until combined. Add in zucchini and dill, stir and season well with pepper.
3. Lightly spray the oven-safe pan with oil and then pour half the egg mixture into the pan, top with the cooked potato and then pour over the remaining mixture. Scatter the smoked salmon across the top and crumble over the goats cheese.
4. Loosely cover the pan with foil and place in preheated oven for 20 minutes or until golden and cooked through. Slice into wedges and serve.
Notes
Leftover frittata can be kept in an airtight container in the refrigerator for up to three days.
Nutritional information
| Kilojoules |
1123kJ |
Protein |
21.6 g |
Carbohydrates, total
- sugars, total |
8.2g
3.3g
|
Fat, total
- saturated fat |
16.3 g
4.6g |
| Sodium |
660 mg |
|
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