Vegetarian

Vegetable and Salmon Frittata takes 15 minutes to prepare.

Vegetable and Salmon Frittata takes 30 minutes to cook.

Vegetable and Salmon Frittata makes 2 servings.

The ingredients for Vegetable and Salmon Frittata are:

1 tsp olive oil
180g button mushrooms, sliced
2 spring onions, sliced
2 tomatoes, deseeded and chopped
1 1/2 tsp Italian seasoning and herb mix
210g can pink salmon in water, drained, skin and bones removed, flaked roughly
60g baby spinach leaves
1 med zucchini diced
2 lg eggs
2 Tbs water
black pepper
1/4 cup grated low fat tasty cheese

Here is how you make Vegetable and Salmon Frittata:

Heat oil in non stick frying pan, add mushrooms and spring onions and cook 2 - 3 mins until mushrooms are softened.Add tomato and herbs and cook for 2 mins, stirring often, until all liquid has boiled off.. Remove pan from heat and toss in salmon, zucchini and spinach, until spinach is just wilted and mixture is heated through.Spread mixture evenly over base of pan.In small bowl whisk eggs, with water and season with black pepperPour egg mixture over vegetables in panReduce heat immediatelyEnsure the egg mixture spreads evenly over the vegetables. (it will not cover them, but should spread evenly through the vegetable mixture)Sprinkle with grated cheeseCover with a well fitting lidCook 5-7 mins or until the egg is set and the cheese well melted.Stand 5 mins before serving.Serves 3Number of Servings: 2Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Vegetable and Salmon Frittata is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 327.5

• Total Fat: 15.3 g
• Cholesterol: 273.2 mg
• Sodium: 265.3 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 3.8 g
• Protein: 35.5 g