This Smoked Salmon & Potato Frittata is a great lunch option for during the busy work week. Make it on Monday or Sunday night and simply reheat for lunch during the week.
Smoked Salmon & Potato Frittata
350g potatoes, cut into 2cm cubes
2 Tbsp coconut oil
1 small onion, chopped finely
1 garlic clove, crushed
6 eggs, whisked
200g smoked salmon
1 tsp fresh dill
¼ cup chopped fresh parsley
Salt and pepper to season
100g feta cheese
- Preheat an oven to 180°C. Place the potatoes into a large pot of salted water. Bring to the boil, then simmer for 10 minutes until just cooked. Drain and cool for 10 minutes.
- Melt the coconut oil in a frying pan. Add the onion and garlic cooking for 5 minutes to soften.
- In a large bowl place the onions, garlic, eggs, salmon, dill, parsley, salt, pepper. Fold through the potatoes, pour into your baking dish and sprinkle with the feta cheese. Place into the oven for 30 minutes or until set in the middle.