![]() | Ingredients * 2 x 210g cans Paramount Red Salmon, drained, flaked * 3 green spring onions, sliced * 2 cloves garlic, crushed * 1/3 cup chopped Ausfresh Semi-dried Tomatoes * 1/2 cup frozen Heinz Baby Peas * 6 eggs * 1/2 cup extra light cream * 1 tablespoon chopped dill * steamed vegetables and Bulla Light Sour Cream, to serve |
| Serves 4; Prep: 20 mins; Cook: 35 mins; Nutritional Value: Vegetarian Method Combine salmon, spring onions, garlic, tomatoes and peas in a large bowl. Transfer to a lightly oiled ovenproof dish (8-cup capacity). Whisk eggs, cream and dill together in a medium bowl. Pour over salmon mixture in dish. Cook in a moderate oven (180C) for about 35 minutes or until set. Serve frittata with steamed vegetables and Bulla Light Sour Cream. | |
tina
Sue
Vegan - no animal products - meat, or dairy
NRM - no red meat (will eat chicken and fish )
Cathy