Salmon Frittata

6 May 2015


  • pkt of sliced salmon roughly torn
  • 1/2 bunch spring onions sliced
  • 2 eggs
  • 1/2 cup plain flour
  • 1/2 cup light cream
  • 1/2 cup milk
  • 1 tspn Outback Blend
  • 1/3 cup torn basil leaves
  • 1/2 cup grated cheese
  • Butter lettuce    Feta cheese     sliced cucumber
  • Sliced cherry/roma tomatoes
  • Red onion sliced thinly    Avocado
  • Asparagus bunch blanched & chopped


  1. Preheat oven to 180c.
  2. Spray quiche dish or pie dish 20cm.
  3. In a large mixing bowl combine salmon, spring onions, grated cheese, plain flour, 1 teaspoon Outback Blend & basil leaves mix until well combined.
  4. In a separate bowl whisk eggs, milk & cream.
  5. Add wet ingredients to dry ingredients & stir until well combined.
  6. There is no need to add salt to this recipe.
  7. Pour into dish and bake in the oven for 20-25minutes or until risen & is a lovely golden brown colour.
  8. Once cooked leave to cool for 5-10minutes.
  9. While frittata is cooking make your salad adding other salad favourites.
  10. Slice frittata and serve.


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