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Vegetable frittata with wild pink salmon
45 Min Serves 4
Ingredients
- 2 courgettes, halved lengthways, then sliced
- ½ an onion, chopped
- 1 red pepper, deseeded and chopped
- Cooking spray
- Salt and black pepper
- 1 large garlic clove, crushed
- Salt and black pepper
- 6 large eggs
- 3 tbsp low fat cottage cheese
- 50g reduced-fat Mozzarella, grated
- 10 cherry tomatoes, halved
- 1 x 213g tin of John West Pink Salmon, flaked
- 1 tbsp fresh sun-dried tomato pesto, plus extra to serve
To Serve:
- Mixed leaves
Made with
Pink Salmon 213G
Pink Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is protein-packed and flavour-filled. It's also a natrual source of omega-3 and incredibly versatile, perfect for elevating everything from salad to fishcakes.
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 2
In a large ovenproof pan, combine the courgettes, onion and pepper. Spray with cooking spray and season with salt and black pepper. Roast for 20 minutes until softened. Stir in the crushed garlic and roast for another 1-2 minutes, then set aside and allow to cool slightly.
Step 3
In a measuring jug, beat the eggs together with the cottage cheese and a pinch of salt and pepper. Stir in the roasted vegetables, Mozzarella and halved cherry tomatoes. Gently stir in the pink salmon.
Step 4
Add cherry tomatoes on top as well as more flaked pink salmon. Dot the pesto randomly on top. Put in to the oven for 10-12 minutes or until fully set.
Step 5
Remove from the oven and allow to cool slightly.
Step 6
Cut into wedges and serve with some mixed leaves. Serve with extra pesto (optional).
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