SW recipe: Salmon, Asparagus and Potato frittata

Ingredients

  • 500g floury potatoes, such as Desiree or King Edward, peeled and cut into small cubes
  • 6 eggs
  • 4 skinless and boneless salmon fillets, cut into small cubes
  • 411g can cut green asparagus spears in water, drained and cut into bite-size lengths
  • A small handful of fresh chives, finely snipped
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
  • 500g green beans, trimmed and steamed, to serve

Method

  • Boil the potatoes for 6-8 minutes, or until just tender, then drain. Meanwhile, lightly beat the eggs and stir in the salmon, asparagus, chives, onion, and seasoning, then add the cooked potatoes.
  • Place a large ovenproof frying pan sprayed with low-calorie cooking spray over a low heat. Pour in the egg mixture and cook for 8-10 minutes, or until it is starting to set. Preheat your grill to medium-high.
  • Grill the frittata for 4-5 minutes, or until lightly browned and cooked through. Serve with green beans.

credits: goodtoknow.co.uk


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