With a refreshing citrus taste and bright green and red leaves, micro red sorrel makes for a perfect garnish to this tasty and simple-to-make pesto salmon frittata recipe.
Serves: 2
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 spring onions, white parts only, thinly sliced
- 1 clove garlic, grated
- 4 free-range eggs
- 1 tbsp pesto
- 20g spinach, rinsed & roughly chopped
- Sea salt & cracked black pepper, to taste
- 50g smoked salmon, torn
- 1 small zucchini, thinly sliced
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- Garnish
- Micro red sorrel
- ½ avocado
- 40g goat’s cheese
Method
- Preheat oven to 180°C. Heat olive oil in a small frypan over low-medium heat. When hot, add spring onion and garlic. Cook, stirring occasionally, for 3-4 mins or until soft. Remove spring onion and garlic from pan and allow to cool.
- Whisk eggs, milk, pesto, spinach and spring onion mixture together in a medium bowl. Season with salt and pepper.
- Pour the egg mixture into the frying pan or 2 small ovenproof dishes and sprinkle over the smoked salmon and zucchini. Place in the oven and bake for 30-35 mins or until the centre has set and the edges are golden and puffy.
- Serve the frittata with scattered micro red sorrel, avocado and goat’s cheese.
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