Tinned salmon makes a convenient store-cupboard standby for dishes such as fishcakes, pasta sauces, fish pies or tarts. You could also use tinned tuna or crab for this frittata. Serve with a large green salad.
SERVES 6 PREPARATION 10 minutes COOKING 18 minutes
420g/15oz tinned wild red salmon, drained
1 tbsp coconut oil
1 large onion, sliced
8 eggs, lightly beaten
salt and freshly ground black pepper
1 Turn the salmon out onto a plate and remove any skin and bones, then flake the fish into large chunks.
2 Heat the oil in a medium frying pan with a heatproof handle, then fry the onion for 8 minutes until softened and slightly golden. Stir in the salmon, retaining the chunks as much as possible. Spread the salmon and onion mixture over the base of the pan in an even layer.
3 Preheat the grill/broiler to medium. Season the eggs and pour them evenly into the pan. Cook for about 5 minutes over a medium-low heat until the base is light golden and set.
4 Place the pan under the preheated grill/broiler and cook the frittata for about 3 minutes until the eggs have just set. Slide out onto a plate and cut into wedges before serving.
Can be wrapped in kitchen foil and stored in the refrigerator for up to 3 days.
Long chain omega-3 fatty acids are found in plentiful amounts in salmon and are essential for maintaining a healthy nervous system as well as benefiting the brain, skin and hair.
Food Facts per Portion
Calories 229kcal • Total Carbs 3.1g • total sugar 2.2g • added sugar 0g