Minty Salmon & Broccoli Frittata Recipe

Introduction

This minty salmon and broccoli frittata is a fresh and satisfying dish, perfect for breakfast, lunch, or a light dinner. Combining tender potatoes, flaky salmon, and vibrant broccoli with a hint of mint, it’s a nutritious and flavorful meal that’s easy to prepare.

Ingredients

• 500g new potatoes
• 1 small head broccoli, cut into florets
• 2 skinless salmon fillets
• 1 tbsp olive oil
• Small handful mint, finely chopped
• 8 eggs, beaten

Instructions

1. Step 1: Boil the potatoes in a large pan of water for 10-12 minutes. Add the broccoli florets during the last 4 minutes of cooking until both are tender. Drain well.
2. Step 2: While the potatoes and broccoli are cooking, place the salmon fillets in a microwave-safe dish with a splash of water. Cover with cling film and microwave on high for 2½ minutes, or until the fish flakes easily.
3. Step 3: Preheat the grill. Heat the olive oil in a deep frying pan over high heat. Slice the boiled potatoes into chunky pieces and cook in the pan until the edges turn golden.
4. Step 4: Flake the cooked salmon into large chunks and mix it with the potatoes and broccoli in the pan.
5. Step 5: Stir the chopped mint and some seasoning into the beaten eggs, then pour the mixture evenly over the ingredients in the pan.
6. Step 6: Cook over low heat for about 6 minutes, until the edges are set and the center is slightly wobbly.
7. Step 7: Place the pan under the grill briefly until the frittata is completely set and golden on top.
8. Step 8: Slice into wedges and serve warm, ideally with a fresh green salad on the side.

Tips & Variations

• Use fresh herbs like dill or parsley instead of mint for a different flavor twist.
• If you don’t have a grill, you can finish the frittata in a hot oven at 200°C (400°F) for 5-7 minutes.
• Try adding a handful of grated cheese to the egg mixture for extra richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or an oven until warmed through. The frittata is best enjoyed fresh but can also be eaten cold for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just adjust the cooking time slightly to ensure it’s tender before adding it to the frittata.

Is it okay to cook the salmon on the stove instead of the microwave?

Absolutely. You can poach or pan-fry the salmon gently until cooked through, then flake it for the frittata.

Minty Salmon & Broccoli Frittata Recipe

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★★★★★

4.6 from 88 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Minty Salmon & Broccoli Frittata is a delightful and nutritious twist on a classic dish, combining tender new potatoes, fresh broccoli, and flaky salmon with the refreshing zest of mint. Perfect for brunch or a light dinner, this frittata offers a balanced meal that’s packed with protein and vibrant flavors, cooked to golden perfection on the stovetop and finished under the grill.

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Ingredients

Scale 1x2x3x

Vegetables

• 500g new potatoes
• 1 small head broccoli, cut into florets
• small handful mint, finely chopped

Protein

• 2 skinless salmon fillets
• 8 eggs, beaten

Other

• 1 tbsp olive oil

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Instructions

1. Boil potatoes and broccoli: Place the new potatoes in a large pan of boiling water and cook for 10-12 minutes. Add the broccoli florets during the last 4 minutes of cooking until both potatoes and broccoli are tender. Drain well.
2. Microwave salmon: While the vegetables cook, place the salmon fillets in a microwaveable dish with a splash of water. Cover with cling film and microwave on high for 2½ minutes until the salmon flakes easily.
3. Prepare and cook potatoes: Heat the grill. Meanwhile, heat olive oil in a deep frying pan over high heat. Slice the boiled potatoes into chunky pieces and quickly fry them in the pan until they turn golden on the edges.
4. Combine ingredients: Flake the cooked salmon into large chunks and tuck them among the potatoes along with the steamed broccoli florets in the pan.
5. Add eggs and seasoning: Stir the chopped mint and a pinch of salt and pepper into the beaten eggs. Pour the egg mixture evenly over the ingredients in the frying pan.
6. Cook frittata on stovetop: Reduce heat to low and cook the frittata for about 6 minutes, until the edges are set and the center is slightly wobbly.
7. Finish under the grill: Transfer the pan under the preheated grill and cook for a few minutes until the frittata is completely set and the top is golden brown.
8. Serve: Cut the frittata into wedges and serve warm with a big green salad on the side for a balanced meal.

Notes

• Ensure the frying pan is ovenproof or suitable for use under a grill to avoid damage.
• Use fresh mint to enhance the flavor and aroma of the dish.
• Adjust cooking times based on the thickness of the salmon fillets and the power of your microwave and grill.
• For a dairy-free option, avoid adding any cheese or cream if using variations.
• This recipe can be served hot or at room temperature, making it ideal for picnics or packed lunches.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: European

Keywords: salmon frittata, broccoli frittata, minty salmon, healthy frittata, easy brunch recipe, one-pan meal, quick frittata recipe