Salmon, pea and lemon frittata
300 g, (2 x 150g fillets)
1 medium, chopped
Fresh lemon rind
2 tsp, finely grated
Fresh flat-leaf parsley
2½ tbs, chopped
Frozen green peas
Baby capers, rinsed, drained
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Place salmon in a microwave-safe dish. Splash with a little water. Cover and microwave on high (100%) for 2½ minutes.
- Lightly spray a medium, non-stick, ovenproof frying pan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened.
- Beat eggs in a large bowl. Season with salt and pepper. Stir in lemon rind, Dijon mustard and 1½ tablespoons parsley. Add peas to onion in pan. Flake salmon and add to pan. Pour over egg mixture and gently stir. Cook over low heat for 8-10 minutes or until almost set.
- Preheat grill on high. Grill frittata for 3-5 minutes or until set. Meanwhile, combine remaining tablespoon parsley and capers. Scatter parsley mixture over frittata and serve with lemon wedges.