Photo of Salmon, pea & lemon frittata by WW

Salmon, pea & lemon frittata

Points® value
Total Time
30 min
5 min
25 min
If you've got eggs in the fridge, you've got a meal! Try this tasty idea...


Salmon, raw

2 fillet(s), medium, skinless

Calorie controlled cooking spray

4 spray(s)


1 large, diced

Egg, whole, raw

8 medium, raw, beaten


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)


  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.