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Minty salmon & broccoli frittata

By Good Food

Filling and fast, and just as good the next day in your lunchbox

Prep:5 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 440
fat 24g
saturates 6g
carbs 21g
sugars 3g
fibre 0g
protein 34g
salt 0.56g

Ingredients

500g new potatoes
1 small head broccoli, cut into florets
2 skinless salmon fillets
1 tbsp olive oil
small handful mint, finely chopped
8 eggs, beaten

Method

Boil potatoes in a large pan for 10-12 mins, adding the broccoli pieces for the final 4 mins until everything is tender. Drain well. Meanwhile, place the salmon fillets in a microwaveable dish, splash with a little water, then cover in cling film and microwave on High for 2½ mins until the fish flakes.
Heat the grill. Heat the oil in a deep frying pan. Cut the potatoes into chunky slices, then quickly cook in the pan over a high heat until golden on the edges. Flake the salmon into large chunks and poke amongst the potatoes with the broccoli. Stir the mint and some seasoning into the eggs, then pour into the pan. Leave for 6 mins over a low heat until the sides are set and just the centre is a little wobbly, then flash under the grill to set completely and brown. Serve in wedges with a big green salad on the side.

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