Servings: 4 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins
Breakfast | Lunch | Keto | Quick
Whilst this recipe is quick, it really is a true crowd-pleaser. The flavours from the salmon and the egg really help to engross our taste buds and honestly, this salmon, broccoli and spinach frittata can be enjoyed whatever time of the day - morning, lunch or dinner! It really is a quick and easy recipe, packed with protein, healthy fats, vitamins and minerals!
- Thyme (1 tbsp)
- Organic salmon (2 fillets)
- Tenderstem broccoli (1 handful)
- Spinach (1 handful)
- Extra virgin olive oil (1 tbsp)
- Salt and pepper (1 sprinkle)
- Garden peas (1/4 cup)
- Organic eggs (6 medium)
Begin by frying your organic salmon fillets in a large pan with olive oil and thyme until both fillets are cooked (but not overdone).
Once your salmon fillets are done, tear them into tiny chunks and place them on a plate to one side.
In the same pan (using the same oil from the salmon) fry the peas and broccoli for a few minutes.
In a bowl, whisk together your eggs with some salt and pepper, and then pour the mixture into your pan on medium heat. Top with the spinach and salmon chunks. Cook for 5 minutes and then transfer your place your pan under a grill and cook for another 5 minutes (or until done).
Once cooked, serve up with a side of salad/veg. Enjoy!