Salmon, pea & lemon frittata
2 fillet(s), medium, skinless
Calorie controlled cooking spray
1 large, diced
Egg, whole, raw
8 medium, raw, beaten
1 zest(s) of 1
2 teaspoons, level
Peas, fresh or frozen
Capers, in Brine
- Put the salmon fillets in a microwave-safe dish, splash with a little water and cover. Microwave on high for 2½ minutes.
- Mist a nonstick ovenproof frying pan with cooking spray and put over a medium heat. Cook the onion for 6-8 minutes until soft.
- 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.
- 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.