Courgette & Salmon Frittata (Spanish Omelette) 🍳

COURGETTE & SALMON FRITTATA 🥒🍳 ⁠

A frittata⁠ is such a versatile dish that can be served any time of day, from breakfast to dinner. It’s a fantastic way to use up any vegetables you have lying around, from mushrooms to sweet potato to courgette. This frittata recipe is surprisingly simple to make, yet it still looks fairly impressive to serve!

Play around with your favourite ingredients – I’ve added in some wild salmon for a boost of high quality protein that’s rich in omega-3 fatty acids and Vitamin D – which is particularly important at this time of year when we don’t get much sunlight in the UK! ☀️

If you like this courgette & salmon frittata, I’m sure you’ll love my One-Pan Shakshuka, Peanut Tofu Stir-Fry and Teriyaki-Glazed Salmon.

Courgette & Salmon Frittata

(Gluten-Free, Dairy-Free, Pescatarian)

Ingredients

• 1 tbsp olive oil for frying⁠
• 1 onion, finely sliced⁠
• 2 medium/large courgettes⁠
• 75g frozen peas⁠
• 6 large eggs⁠
• 75ml milk of choice (I used almond milk)⁠
• Handful of fresh coriander and/or parsley, chopped⁠
• Large pinch of salt⁠
• 2 wild salmon fillets (220g total), cut into chunks⁠
• Sourdough toast, to serve⁠

Method

1. Place an oven-proof frying pan over a medium heat on the hob, and heat the oil. Fry the onion for 2 minutes.⁠
2. Add the courgette, peas and a splash of water to the pan and sauté for a further 5 minutes.⁠
3. Meanwhile, in a large bowl, beat the eggs with the milk, parsley/coriander and a pinch of salt, then stir in the salmon. ⁠
4. Pour the egg mixture into the pan (over the vegetables). Stir well with a spatula, then leave to cook over a medium-low heat for 10 minutes. Meanwhile, pre-heat the oven to 200 C. ⁠
5. When it’s almost set, place the oven-proof pan in the oven for 5 minutes until puffed and golden on top.⁠
6. Ease the frittata out of the pan and slice into wedges before serving. ⁠
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If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

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For more lunch & dinner ideas, try these recipes:

• Stuffed Sweet Potato with Chickpeas
• Vegan Spaghetti Bolognese
• Teriyaki-Glazed Salmon
• Peanut Tofu Stir-Fry
• Edamame Mushroom Burgers
• Carrot Chickpea Patties
• Original Chickpea Patties
• Vegan Nut Roast
• Baba Ganoush (smoky Aubergine Dip)
• Homemade Hummus
• Shakshuka
• Quinoa Stuffed Peppers

Eli Brecher

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