Vegetable Frittata

A quick smoked salmon and vegetable frittata served with a zesty red pepper dressing, Greek yoghurt, and crispy capers.

Quick Lunch High Protein Gluten Free Smoked Salmon Frittata

Estimated Nutrition

Calories

1184.5

kcal / serving

1184.5 kcal total

Carbs

22.1g

per serving

22.1 g total

Fat

98.4g

per serving

98.4 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

piece

Egg

free-range, beaten

tbsp

Greek-Style Yogurt

to serve

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Parsley

fresh, chopped

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

for dressing

Other

Black Olive

chopped

Seafood

Smoked Salmon

chopped

Vegetables

0.25

piece

Onion

finely chopped

0.5

piece

Red Pepper

from a jar, cut into strips

tbsp

Caper

drained, for dressing

Method

Pour in the beaten eggs and season with salt and pepper.

Preheat the grill to medium.

Stir in the olives and salmon.

Heat olive oil in an ovenproof frying pan and fry the onion and pepper until softened.

Drizzle with dressing, add yoghurt, and top with crispy capers.

Transfer the frittata to a plate and cut into wedges.

Blend all dressing ingredients in a food processor until smooth.

Place the pan under the grill for 3 minutes to finish.

Cook over heat for 3 minutes until nearly set.