Potato, Leek & Salmon Frittata
servings: 8 - 12 // prep time: 10 minutes, baking: 30 minutes
- 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
- 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
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.
Once cooked transfer to a baking pan/dish, tare apart salmon and also add to the dish.
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).
Once cooked add to the dish with salmon and leek mixture.
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.
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.