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Salmon and Broccoli Frittata

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 412 kcal / serving

Instructions

  • 1.   Peel the potatoes and cook them for about 10 minutes in a pot of salted boiling water. Cut the broccoli into florets and blanch them for 3 to 5 minutes in a pot of salted boiling water. They should remain crisp. Set aside.
  • 2.   Cut the potatoes into cubes and sauté them in a drizzle of oil for about 5 minutes, stirring. Cut the salmon into pieces and add them to the potatoes, briefly reheating.
  • 3.   Beat the eggs with the chopped dill, season. Spread the eggs over the potato mixture and let them coagulate over low heat for about 6 minutes. Slide the frittata onto a plate, carefully flip it over, and continue cooking over low heat for 5 minutes.

Ingredients for servings

  • 400 g of potato
  • 1 broccoli
  • 1 tablespoon of olive oil
  • 350 g of salmon
  • 8 eggs
  • 1 teaspoon of fresh dill
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    412 kcal
    21 %
  • Fat
    20,72 g
    30 %
  • of which saturated
    4,62 g
    23 %
  • Carbohydrates
    18,06 g
    7 %
  • of which sugar
    2,64 g
    3 %
  • Protein
    35,49 g
    71 %
  • Fibers
    4,57 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.