Salmon and potato frittata

Salmon and potato frittata
  • Serves: 4
  • Prep: 8mins
  • Cook: 15mins


  • 500g potatoes, peeled and cut into cubes
  • 6 Lion eggs
  • 4 skinless and boneless salmon fillets cut into cubes
  • 1 onion, finely chopped
  • Salt & freshly ground black pepper for seasoning
  • Low calorie cooking oil spray


  1. Boil the potatoes for 8 minutes or until just tender then drain.
  2. Meanwhile, lightly beat the eggs and stir in the salmon, onion and seasoning then add the cooked potatoes.
  3. Get an ovenproof frying pan, sprayed with low calorie cooking oil, and place over a low heat.
  4. Pour in the egg mixture and cook for 8-10 minutes or until it is starting to set.
  5. Preheat your grill to medium high.
  6. Grill the frittata for 4-5 minutes or until lightly browned and then serve.

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