Salmon and Root Veggie Frittata

Inspired by my friend Cat
This frittata, which I’ve coined my salmon-eggy thingy is one of my weekly favourite dinners. Bursting with flavour, protein, healthy omega-3 fats and a little fibre. Plate and pair with salad or steamed greens, a little avocado and you have a winner!

4 serves

Ingredients

4 whole eggs
4 egg whites
300g of fresh salmon without skin
1 cup chopped pumpkin or squash
1 cup chopped kumara
1/2 cup thinly slides cherry tomatoes
3 tbsp capers (if you like them)
2 cups Silverbeet
1/4 cup chopped coriander
1/2 tsp Celtic sea salt
Pumpkin seeds

Directions

Pre-bake your chopped cubes of pumpkin and kumara in the oven or air fryer.

Preheat the oven for the frittata to 200°C.

In a medium bowl, lightly whisk the eggs.

Prepare the salmon by slicing into bite sized cubes. Slice the cherry tomatoes and remove the seeds (this reduces the liquid when baking), and chop thinly.
Rince and dry the silverbeet and coriander, removing all liquid and slice thinly. Set aside with capers.

In an oven dish, evenly spread out the baked squash and kumara along with the salmon, cherry tomatoes, capers and greens. Pour the eggs over the top to cover the ingredients.

Sprinkle with Celtic sea salt and pumpkin seeds. Bake for about 20 minutes, until the frittata is puffy and the centre is firm.

Pair and plate with your choice of steamed greens or salad.

Top tip.
Sometimes I will add a little naked kimchi to mine. Feel free to add or swap out your veggies as desired - have some fun, that’s the joy of a frittata!