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This frittata came about from last night’s dinner leftovers. A delicious piece of Atlantic salmon fillet, mashed potato and steamed zuchinni. Rather than let the leftovers dwell in the back of the fridge for days on end then eventually have then end up in the garbage, I had an idea…..an eggcellent idea!
Frittata’s are a great way to use up leftovers and can really impress with little to no effort. This fishy frittata can easily be substituted for chicken or lamb even just plain ol’ delicious veggies.
Serve alongside a piece of grainy toast or simply as is. Will be also yummy cold with a crispy iceberg salad for lunch.
1 cooked, flaked salmon fillet (I had one left over from dinner last night!)
1/2 cup mashed potato (again left overs)
1/2 cooked Zucchini chopped (more left overs…waste not, want not)
4 free range eggs whisked
Good splash of organic milk
Handful of coriander and dill, torn
Squeeze of lemon juice
Cheese for grating
Pre heat oven to 200 (celsius) and oil an overproof dish
Place fish, potato, zucchini, capers, herbs and lemon in your dish. Bring everything together but don’t over mash/work it. Next, add the milk to the eggs and pour over the fish et al. Grate a little cheese over the top (a nice cheddar, Parmesan or goats cheese works well)
Place in a hot oven, 200 degrees Celsius for 20 mins. You want a slightly brown top and fully cooked egg mixture. You can pierce it with a knife to check.
Enjoy and have a very Hoppy..I mean Happy Easter!