Smoked mackeral, spinach and potato frittata
5 - 11
PersonalPoints™ per serving
1 hr 25 min
1 hr 10 min
400 g, cut into 2mm slices
Hot smoked salmon
350 g, use hot smoked mackerel, flaked
Baby spinach leaves
½ cup(s), leaves, torn
1 tsp, mixed variety
Dried chilli flakes
- Place potatoes in a medium saucepan of boiling salted water. Simmer for 8-10 minutes or until tender. Drain and set aside for 2 minutes to steam dry in pan.
- Preheat oven to 170°C. Line a 23cm x 12cm x 5cm deep rectangular baking dish with baking paper.
- Whisk eggs, dried herbs, chilli and 1 tablespoon water in a large bowl until combined. Season with salt and pepper.
- Layer potatoes, mackerel, spinach and basil in prepared dish. Pour over egg mixture and bake for 50 minutes to 1 hour or until egg is cooked through. Slice and serve.
TIP: Take care not to overcook the frittata or the eggs will become tough. You can serve this straight from the oven, but it’s just as good served cold.