Salmon and Potato Frittata


You’ll Need

  • 1 Tbsp butter
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 8 eggs
  • ½ cup milk or cream
  • 2 medium sized cooked and sliced potatoes (2–3 cm thick)
  • ½ tsp fresh dill, chopped
  • ¾ cups fresh peas, shelled
  • 2 - 6 oz salmon cooked filets, flaked
  • 1 cup cheddar cheese, shredded

Prep and Cook

  • Melt butter in oven-safe non-stick skillet (about 8' diameter) over medium heat.
  • Add onion and garlic and cook, stirring until soft.
  • Season with salt and pepper.
  • Whisk together eggs, milk/cream, dill, half of the cheese, the potatoes, the peas and the salmon.
  • Pour egg mixture into the skillet and cook over low heat until bottom and sides are set, but the top is still runny.
  • Sprinkle the remaining cheese on top.
  • Place the skillet under the broiler for a few minutes or until cheese is melted.
  • Cool completely, cover with plastic wrap, then tin foil and freeze or refrigerate for a delicious brunch, lunch or dinner.


Leave a Comment