Name: Salmon and vegetable frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Salmon and vegie frittata; 650 gram kumara, peeled, cut into 2cm pieces; 210 gram can pink salmon, drained, flaked; 2 zucchini, coarsely grated; 2 tablespoon plain flour; 8 eggs; 1/2 cup thickened cream; 1/3 cup grated cheddar cheese; 1/3 cup chopped chives; 2 clove garlic, crushed; mixed salad, to serve

Ingredients

Salmon and vegie frittata

650 gram kumara, peeled, cut into 2cm pieces

210 gram can pink salmon, drained, flaked

2 zucchini, coarsely grated

2 tablespoon plain flour

8 eggs

1/2 cup thickened cream

1/3 cup grated cheddar cheese

1/3 cup chopped chives

2 clove garlic, crushed

mixed salad, to serve

Method

Salmon and vegie frittata

1.Preheat oven to 190°C (170°C fan-forced). Grease a 28 x 22cm (base measurement), 2.5-litre (10-cup) non-stick roasting pan.

2.Place kumara on a microwave-safe plate. Microwave on High (100%) for 5 minutes or until almost soft. Place kumara, in a single layer, in prepared pan. Top with salmon.

3.Meanwhile, using hands, squeeze excess liquid from zucchini. Place zucchini and flour in a bowl; toss to combine. Sprinkle zucchini mixture over salmon in pan.

4.Whisk eggs, cream, cheese, chives and garlic in a jug. Season. Pour over mixture in pan. Bake for 25 minutes or until golden and just set. Stand for 5 minutes in pan. Cut into squares. Serve warm with salad.

Use pumpkin instead of kumara (orange sweet potato) and ham or bacon instead of salmon. Cooking time will vary.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Salmon and vegie frittata

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