Salmon Frittata Slimming World Friendly Recipes

Steps:

• Preheat oven to has mark 4, grease a round ovenproof dish about 4 cm deep with low fat cooking spray, simmer potatoes for 10 minutes, adding the peas for the last 3 minutes.
• Fry the spring onions in low fat cooking spray for 2-3 minutes until softened
• Beat the eggs and milk and stir in the potatoes onion and salmon season.
• Pour into dish and cook in oven for 35 minutes until just set.

Steps:

• Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
• Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
• Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
• Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.