Potato, Leek & Salmon Frittata
Yield: 8 - 12
Potato, Leek & Salmon Frittata
prep time: 10 minscook time: 30 minstotal time: 40 mins
ingredients:
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1 tbsp coconut oil, butter or olive oil
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3 roasted/boiled potatoes, thinly sliced
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1 medium leek sliced
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1/2 brown onion, diced
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1 garlic clove, diced
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150g smoked salmon, torn into pieces
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8 eggs
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1/4 cup milk or nut milk
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1 sprig spring onion, sliced
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bunch of dill/parsley, finely sliced
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season with salt & pepper
Optional
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You can use any nut milk or organic dairy milk in this recipe
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Smoked or cooked salmon will work perfectly or leftover roast chook etc. The fish/meat can also be left out to stay vegetarian and you can add in tomatoes/spinach etc.
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This is a great recipe to use up any veggies looking a little sad in your fridge chop them up and add them in (spinach, zucchini, broccoli, tomatoes, carrots, beetroot etc.) Like my Leftovers Brekky Frittata Recipe.
instructions:
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Preheat oven to 180'C. Heat oil/butter in fry pan over a medium heat. Add leeks, onion and garlic to sauté, stirring occasionally, until leeks are soft.
- Once cooked transfer to a baking pan/dish, tare apart salmon and also add to the dish
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I usually tend to have leftover roasted potatoes in the fridge, thinly slice them and add into the dish alternatively you can heat extra oil/butter in the fry pan over medium–high heat. Add potatoes to cook, turning until golden (approx 5 mins).
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Once cooked add to the dish with salmon and leek mixture.
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Place eggs, milk, shallots, dill, salt & pepper in a bowl and whisk to combine. Pour egg mixture over leeks, salmon and potato in a baking pan/dish. Bake for 20-25 minutes or until frittata is firm and cooked on top.
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You can slice this up and store in the fridge in an air tight container for up to 5 days. You can also freeze it.
NOTES:
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