Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
- 2 zucchini, sliced
- 400grams potatoes
- 100grams reduced-fat feta
- 180grams smoked salmon
- 1tablespoons olive oil
- 8 eggs
- 3/4 cup light thickened cream
Nutrition per serving
2180kJ / 522Cal
2180 Kilojoules or 522 Calories
25% of daily energy intake*
Protein
33.0grams
Fat
31.5grams
Carbs
25.5grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Wash small potatoes and prick several times. Place on a microwave safe plate in the microwave. Cook on high for 3-4 minutes or until just tender. Set aside to cool. Slice. Preheat grill on medium heat.
Step 2 of 4
Whisk eggs and cream in a bowl. Roughly chop salmon. Crumble feta. Stir salmon and feta into egg mixture.
Step 3 of 4
Heat olive oil in a 22cm non-stick frying pan over a medium heat. Add potato and cook for 5 minutes. Add zucchini to potato and stir until combined. Pour egg mixture over vegetables. Stir until combined.
Step 4 of 4
Reduce heat to low and cook for 10-12 minutes or until egg sets around
edges. Put pan under preheated grill and cook for 5 minutes or until
eggs are set and frittata is golden. Stand for 5 minutes. Serve with
rocket.
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