Salmon, pea & lemon frittata
0
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
If you've got eggs in the fridge, you've got a meal! Try this tasty idea...
Ingredients
Salmon, raw
2 fillet(s), medium, skinless
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, diced
Egg, whole, raw
8 medium, raw, beaten
Lemon
1 zest(s) of 1
Dijon Mustard
2 teaspoon(s), level
Parsley, fresh
3 tablespoon(s)
Peas, fresh or frozen
200 g
Capers, in Brine
4 teaspoon(s)
Instructions
1
Put the salmon fillets in a microwave-safe dish, splash with a little water and cover. Microwave on high for 2½ minutes.
2
Mist a nonstick ovenproof frying pan with cooking spray and put over a medium heat. Cook the onion for 6-8 minutes until soft.
3
In a bowl, beat the eggs, season and stir in the lemon zest, Dijon mustard and 2 tablespoons of parsley. Stir the frozen peas into the onions; flake the salmon into chunks and add to the pan. Pour over the eggs, stir gently, then cook over a low heat for 8-10 minutes until almost set. Preheat the grill to high.
4
Transfer the frittata to the grill for 3-5 minutes until the top is set. Mix another 1 tablespoon chopped parsley with the capers, scatter over the frittata, then serve with lemon wedges.
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