Salmon and Zucchini Frittata
Quick Notes:
Prep time: 10 mins
Cooking Time: 90 minutes
Serves: 4
Allergens: GF / DF
Ingredients:
1 onion, roughly chopped
1 tbsp. olive oil + extra for greasing
1 clove garlic, minced
4-5 medium zucchini (approx 2lbs), grated, and excess water squeezed out
6 large eggs
6oz tin wild salmon in spring water or brine, drained and mashed with a fork
1 tablespoon flat-leaf parsley, chopped
Sea salt + freshly ground black pepper
How to make the frittata:
Pre-heat oven to 350°F.
Grease the base and sides of a large baking dish.
Saute onion with olive oil in a frying pan over medium heat until fragrant. Add garlic, grated zucchini, and cook over medium heat for a further 10 mins, stirring occasionally.
Turn off heat and leave to cool, approx 20 minutes.
In a mixing bowl, lightly beat eggs with a whisk, add the salmon and parsley. Fold in the cooled zucchini and onion mixture, season with sea salt and freshly cracked pepper. Mix until thoroughly combined.
Pour the egg mixture into the prepared baking dish. Bake for 40-45 minutes or until golden brown and cooked when tested with a skewer or knife.
Take out of the oven, leave to cool for 10-15 minutes before cutting into squares to serve.
Serve with a seasonal salad of leafy greens.
Notes: This frittata makes a great grab-and-go lunch. Simply transfer individual slices to an airtight container and consume within 3-4 days. Can be eaten hot or cold.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
