Baked Salmon & Roasted Vege Frittata

Ingredients

  • 2 medium size kumara (or you can substitute with sweet or plain potato)
  • 1½ tbsp olive oil
  • 1 red onion
  • 2 courgettes
  • 200g button mushrooms
  • 250g fresh salmon fillet
  • 8 eggs
  • ¾ cup milk
  • ½ cup fresh chives, chopped
  • ¾ cup finely grated parmesan cheese + 1 Tbsp extra to sprinkle for each tin
  • 150g feta cheese, crumbled
  • Salt and pepper

Method

  1. Preheat your oven to 180°C on Bake
  2. Grease 2 x 23cm round baking tins and line the base with cooking or baking paper.
  3. Cut up all vegetables into 1cm x 1.5cm cubes and place on a baking tray. Drizzle with 1 tsbp olive oil and season with salt and pepper.
  4. Prepare your salmon fillet by drizzling ½ tbsp olive oil and rubbing in salt and pepper. Place on baking tray together with vegetables and bake for 10 – 15 minutes or until salmon is cooked in centre and vegetables tender; set aside and allow to cool.
  5. Combine eggs and milk and whisk until combined.
  6. Add chopped chives, grated parmesan, crumbled feta, roasted vegetables and baked salmon flesh to the mix and season with salt and pepper
  7. Stir gently to combine.
  8. Divide the mixture evenly between the 2 prepared baking pans. Sprinkle 1 Tbsp parmesan cheese over each mixture per pan.
  9. Place in preheated oven and bake for 30 – 40 minutes or until golden and set.
  10. Allow to cool in pan for 5 minutes before serving

Notes

Nice with different veges: pumpkin, beetroot, white onion OK with tasty cheese and brie instead of parmesan and feta Fine to bake in one dish