07
Oct
2013

Salmon Frittatas (High Fibre)

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Makes 8-10 frittatas
 
Ingredients
  • ¼ red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of fresh or tinned corn kernels
  • 90 grams of skinless salmon (deboned)
  • 2 eggs
  • 2 tablespoons of semi sun dried tomatoes finely chopped
  • 1 tablespoon of parsley finely chopped
  • ¼ cup of feta cheese
  • ½ cup of milk of choice
 
Method
  • Grease a 12 hole muffin pan
  • Beat milk and eggs well
  • Mix in garlic, tomatoes, parsley, corn and crumbled fetta
  • Spoon mixture into muffin holes to fill to approximately ⅔ of the hole
  • Top each mixture with salmon chunks
  • Bake at 180C for approximately 30 minutes
  • Serve on its own or with freshly squeezed juice and wholemeal wholegrain toast