Salmon and Potato Frittata with Rocket and Feta

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October 14, 2020

Frittatas are the perfect meal for brunch, lunch or a lighter dinner. You can rustle this frittata up in 30 mins for a healthy, hearty dish. Adding canned salmon to your frittata packs this dish full Omega-3. Try mixing this up by adding cheese to the egg mixture, or drizzling with Sriracha hot chilli sauce.

  • Prep: 5 mins
  • Cook: 25 mins
  • Serves: 4 servings


1Preheat your grill. Heat 2 tablespoons of olive oil in an oven-proof frying pan on a medium heat.

2Once heated, add the onion and cook for 3-5 minutes until translucent, then transfer to a large bowl.

3In the same pan, add another 2 tablespoons of oil and sauté the potatoes for 10-12 minutes until turning golden on each side. Season with salt and pepper

4Add the diced peppers and cook for a further 1-2 minutes before transferring to the same bowl as the onions along with the peas, chilli and salmon

5In a separate bowl, whisk the eggs. Season with salt and pepper then transfer to the bowl containing all the other ingredients and fold the eggs through

6In the same frying pan you cooked the onions and potatoes, add a little more oil and place on a low to medium heat. Tip the egg mixture into the pan and leave to cook until the edges and underside start to turn golden, 3-5 minutes

7Transfer the pan to the grill and cook until the top is golden and a skewer comes out clean when inserted to the middle

8Garnish with rocket and feta and serve


Olive Oil

400 g Canned Peas

800 g Canned Salmon

400 g Canned Potatoes

1 Green Pepper

1 Red Chilli, deseeded and diced

6 Large Eggs

1 Handful of Rocket

50 g Feta

1 Salt and Pepper