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Vegetable Frittata

A quick smoked salmon and vegetable frittata served with a zesty red pepper dressing, Greek yoghurt, and crispy capers.

QuickLunchHigh ProteinGluten FreeSmoked SalmonFrittata

Estimated Nutrition

Per Serving Total
Calories 1184.5 kcals 1184.5 kcals
Carbohydrates 22.1 grams 22.1 grams
Fat 98.4 grams 98.4 grams
Protein 54.2 grams 54.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
drained, for dressing
1
tbsp
White Wine Vinegar
2
tbsp
Capers
drained, fried until crisp
Dairy
4
piece
Eggs
free-range, beaten
2
tbsp
Greek-Style Yoghurt
to serve
Fruits
0.5
piece
Lemon
juice only
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
2
tbsp
Parsley
fresh, chopped
OilsFats
2
tbsp
Olive Oil
for frying
3
tbsp
Olive Oil
for dressing
Seafood
55
g
Smoked Salmon
chopped
Vegetables
0.25
piece
Onion
finely chopped
0.5
piece
Red Pepper
from a jar, cut into strips
55
g
Black Olives
chopped
2
piece
Red Peppers
from a jar, for dressing
1
tbsp
Black Olives
for dressing

Steps

  • Preheat the grill to medium.
  • Heat olive oil in an ovenproof frying pan and fry the onion and pepper until softened.
  • Stir in the olives and salmon.
  • Pour in the beaten eggs and season with salt and pepper.
  • Cook over heat for 3 minutes until nearly set.
  • Place the pan under the grill for 3 minutes to finish.
  • Blend all dressing ingredients in a food processor until smooth.
  • Transfer the frittata to a plate and cut into wedges.
  • Drizzle with dressing, add yoghurt, and top with crispy capers.