Salmon, veggie and rice frittata
4 serves
15 m
60 m
Ingredients
- 6 eggs
- 2 x 130 g cans salmon, chunk style in olive oil blend, drained
- 2 cups cooked brown rice
- 1 red onion, finely chopped
- 1 carrot, grated
- 2½ cups (360 g) frozen peas, corn and capsicum
- 1 cup grated extra tasty cheese
- ½ cup chopped fresh parsley
- 2 teaspoons finely grated lemon rind
- Salad leaves and lemon wedges, to serve
Method
Step 1
Lightly spray a 25 cm round springform pan with oil and line base and side with baking paper.
Step 2
Whisk eggs in a large bowl. Add salmon, rice, onion, carrot, frozen vegetables, cheese, parsley and lemon rind. Season with pepper. Mix well to combine. Press mixture firmly into prepared pan using the back of a large spoon. Smooth over the top.
Step 3
Bake in 180 °C preheated oven for about 1 hour, or until golden and the tip of a small sharp knife inserted in the centre comes out clean. Cool in pan for 20 minutes.
Step 4
Remove from pan. Cut into wedges. Serve warm with salad leaves.
Tips
- Keep frittata in a container in the fridge for up to 3 days. Serve cold or reheat in the microwave to serve warm.
- Chilled frittata transports well and is ideal for picnics or lunch boxes.
- If you don’t have a springform pan, cook frittata in an ovenproof pie dish of the same diameter. Lightly spray dish with oil before adding mixture.
