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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 327.5
  • Total Fat: 15.3 g
  • Cholesterol: 273.2 mg
  • Sodium: 265.3 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 35.5 g

View full nutritional breakdown of Vegetable and Salmon Frittata calories by ingredient
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Vegetable and Salmon Frittata

Submitted by: EMMABE1

Introduction

Recipe adapted from 'Good Taste' Magazine
A nice brunch, or breakfast dish, served with crusty wholewheat bread.
Recipe adapted from 'Good Taste' Magazine
A nice brunch, or breakfast dish, served with crusty wholewheat bread.

Number of Servings: 2

Ingredients

    1 tsp olive oil
    180g button mushrooms, sliced
    2 spring onions, sliced
    2 tomatoes, deseeded and chopped
    1 1/2 tsp Italian seasoning and herb mix
    210g can pink salmon in water, drained, skin and bones removed, flaked roughly
    60g baby spinach leaves
    1 med zucchini diced
    2 lg eggs
    2 Tbs water
    black pepper
    1/4 cup grated low fat tasty cheese

Directions

Heat oil in non stick frying pan, add mushrooms and spring onions and cook 2 - 3 mins until mushrooms are softened.
Add tomato and herbs and cook for 2 mins, stirring often, until all liquid has boiled off..
Remove pan from heat and toss in salmon, zucchini and spinach, until spinach is just wilted and mixture is heated through.
Spread mixture evenly over base of pan
.In small bowl whisk eggs, with water and season with black pepper
Pour egg mixture over vegetables in pan
Reduce heat immediately
Ensure the egg mixture spreads evenly over the vegetables. (it will not cover them, but should spread evenly through the vegetable mixture)
Sprinkle with grated cheese
Cover with a well fitting lid
Cook 5-7 mins or until the egg is set and the cheese well melted.
Stand 5 mins before serving.
Serves 3


Number of Servings: 2

Recipe submitted by SparkPeople user EMMABE1.





TAGS:  Vegetarian Meals |

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