Potato, Leek & Salmon Frittata

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servings: 8 - 12  // prep time: 10 minutes, baking: 30 minutes


Ingredients 

  • 1 tbsp coconut oil, butter or olive oil
  • 3 roasted/boiled potatoes, thinly sliced
  • 1 medium leek sliced 
  • 1/2 brown onion, diced
  • 1 garlic clove, diced
  • 150g smoked salmon, torn into pieces 
  • 8 eggs
  • 1/4 cup milk or nut milk
  • 1 sprig spring onion, sliced
  • bunch of dill/parsley, finely sliced
  • season w salt & pepper

 

OPTIONAL - 

  • You can use any nut milk or organic dairy milk in this recipe 
  • Smoked or cooked salmon will work perfectly or leftover roast chook etc. The fish/meat can also be left out to stay vegetarian and you can add in tomatoes/spinach etc.
  • This is a great recipe to use up any veggies looking a little sad in your fridge chop them up and add them in (spinach, zucchini, broccoli, tomatoes, carrots, beetroot etc.) Like my Leftovers Brekky Frittata Recipe

 

Method:

  1. Preheat oven to 180'C. Heat oil/butter in fry pan over a medium heat. Add leeks, onion and garlic to sauté, stirring occasionally, until leeks are soft.

  2. Once cooked transfer to a baking pan/dish, tare apart salmon and also add to the dish.

  3. I usually tend to have leftover roasted potatoes in the fridge, thinly slice them and add into the dish alternatively you can heat extra oil/butter in the fry pan over medium–high heat. Add potatoes to cook, turning until golden (approx 5 mins). 

  4. Once cooked add to the dish with salmon and leek mixture.

  5. Place eggs, milk, shallots, dill, salt & pepper in a bowl and whisk to combine. Pour egg mixture over leeks, salmon and potato in a baking pan/dish. Bake for 20-25 minutes or until frittata is firm and cooked on top.

  6. You can slice this up and store in the fridge in an air tight container for up to 5 days. You can also freeze it.