Via BBC Good Food

Minty salmon & broccoli frittata

Minty salmon & broccoli frittatan is a main course that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 426 calories, 35g of protein, and 18g of fat per serving. For $3.68 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 61 person were glad they tried this recipe. It is brought to you by BBC Good Food. A mixture of broccoli, new potatoes, fresh mint, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an amazing spoonacular score of 96%. If you like this recipe, you might also like recipes such as Asparagus and Sweet Pea Frittata With Minty Spring Salad, Salmon With A Minty Miso Glaze, and Minty Bulgur Salad With Salmon And Cucumbers Recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 small head broccoli, cut into florets

8 eggs, beaten

small handful mint, finely chopped

500g new potatoes

1 tbsp olive oil

2 skinless salmon fillets

Equipment:

frying pan

grill

Cooking instruction summary:

Boil potatoes in a large pan for 10-12 mins,adding the broccoli pieces for the final4 mins until everything is tender. Drain well.Meanwhile, place the salmon fillets in amicrowaveable dish, splash with a littlewater, then cover in cling film and microwaveon High for 2½ mins until the fish flakes.Heat the grill. Heat the oil in a deep fryingpan. Cut the potatoes into chunky slices,then quickly cook in the pan over a high heatuntil golden on the edges. Flake the salmoninto large chunks and poke amongst thepotatoes with the broccoli. Stir the mint andsome seasoning into the eggs, then pourinto the pan. Leave for 6 mins over a lowheat until the sides are set and just thecentre is a little wobbly, then flash under thegrill to set completely and brown. Serve inwedges with a big green salad on the side.

 

Step by step:


1. Boil potatoes in a large pan for 10-12 mins,adding the broccoli pieces for the final4 mins until everything is tender.

2. Drain well.Meanwhile, place the salmon fillets in amicrowaveable dish, splash with a littlewater, then cover in cling film and microwaveon High for 2½ mins until the fish flakes.

3. Heat the grill.

4. Heat the oil in a deep fryingpan.

5. Cut the potatoes into chunky slices,then quickly cook in the pan over a high heatuntil golden on the edges. Flake the salmoninto large chunks and poke amongst thepotatoes with the broccoli. Stir the mint andsome seasoning into the eggs, then pourinto the pan. Leave for 6 mins over a lowheat until the sides are set and just thecentre is a little wobbly, then flash under thegrill to set completely and brown.

6. Serve inwedges with a big green salad on the side.


Nutrition Information:

 

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Food Trivia

Eating too much meat can accelerate your body's biological age.

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