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Photo of Salmon and baby pea frittata by WW

Salmon and baby pea frittata

3
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
It only takes 15 mins to throw these ingredients into a pie dish. Let it bake for half an hour while you get on top of your chores, then sit down for a relaxing meal

Ingredients

Skinless salmon

400 g

Egg(s)

6 medium

Skim milk

⅓ cup(s), (80ml)

Extra light sour cream

¼ cup(s)

Fresh lemon rind

1 tsp, finely grated

Frozen green peas

¾ cup(s), (90g), thawed

Fresh dill

½ cup(s), coarsely chopped

Extra light cheddar cheese

⅓ cup(s), grated, (40g), grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base with baking paper.
  2. Fill a medium frying pan two-thirds full with water. Add salmon and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Remove from heat and set aside for 5 minutes or until fish is cooked through. Transfer to a plate. When cool enough to handle, use a fork to coarsely flake fish.
  3. Whisk eggs, milk, sour cream and rind in a medium bowl. Season with salt and freshly ground black pepper. Place half the flaked salmon over base of prepared tin. Sprinkle with half the peas, dill and cheese. Repeat with remaining salmon, peas, dill and cheese. Pour over egg mixture. Bake for 25–30 minutes or until set. Stand frittata in tin for 5 minutes. Turn out onto a serving plate and cut into wedges to serve.

Notes

SERVING SUGGESTION: mixed salad leaves, drizzled with balsamic vinegar.

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