Bridging Foods Spinach and Salmon Frittata
Spinach and Salmon Frittata
1 onion halved and finely sliced
1 tablespoon Olive oil
10 eggs, room temperature, whisked
300g spinach leaves
150-200g portion of cooked salmon
1 bunch of fresh herbs (parsley/ coriander/basil)
2 teaspoons black sesame seeds
½ teaspoon of chilli flakesMethod
Turn grill on to a medium heat
Pour 500mls of boiling water over spinach to wilt – squeeze spinach until moisture is removed
In a large fry pan place onion with oil and heat until softened
Flake Salmon with a fork and add to onions
Add spinach spreading evenly over the fry pan
Whisk eggs in a bowl until thoroughly mixed and pour into the fry pan
Add black sesame seeds, chilli and fresh herbs
Stir to gently combine the ingredientsCook on a medium to low heat until bottom is firm (approximately 8 minutes) transfer to medium grill and cook the top until firm (approximately 7 minutes)

Enjoy warm or cold.

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