Salmon Frittata with Silverbeet

PREP 15 MIN
•
COOK  45 MIN

GF

NS

NF

Number of servings
2
Ingredients

200g sweet potatoes, orange peeled & diced

salt & pepper, to taste

1⁄2 tsp olive oil

1⁄4 bunch of Swiss chard trimmed & sliced (stalks & leaves separately)

3 large eggs

1⁄2 cup (50g) cheddar cheese grated

2 sprigs of dill chopped, plus extra to serve

150g smoked salmon torn into pieces

2 cups (60g) mixed salad leaves

1 tsp lemon juice

Methodbased on 4 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray and a 20cm x 20cm square cake tin with baking paper.

2

Place sweet potato on tray, season with salt and pepper and roast for 20 minutes, or until tender.

3

Meanwhile, heat oil in a large non-stick frypan over medium heat. Add silverbeet stalks and sauté for 4-5 minutes until soft. Add leaves and cook for a further minute until wilted. Remove from heat.

4

Whisk eggs in a bowl. Add cheese and dill, season with salt and pepper and mix to combine.

5

Arrange sweet potato, silverbeet and salmon in prepared cake tin. Pour over egg mixture and bake for 20-25 minutes until set.

6

Toss leaves with lemon juice, season with salt and pepper and serve with frittata.

NOTE: Store any remaining frittata in an airtight container in the fridge for 3 days.

Nutritional Informationper serving

Energy (kJ)

1846 kJ / 441 cals

Protein

37 g

Fat

24.1 g

Sat. Fat

9.1 g

Carbs

15.9 g

Sugar

7.4 g

Fiber

5.6 g

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