SALMON AND ASPARAGUS FRITTATA
This frittata is simple to prepare, packed with protein and vegetables, and works just as well for a relaxed family lunch as it does for meal prepping ahead of a busy week.
Baked as one larger frittata for adults and mini portions for little ones, it's an easy way to cook once and feed everyone. Delicious served warm or cold, it's perfect for lunchboxes, picnics, quick dinners or straight from the fridge when life gets busy.
Ingredients
6 large eggs
220g cooked salmon ( poached, baked or leftovers)
250g cooked sliced potatoes (maris pipers, or new potatoes )
85g finely chopped cooked asparagus
80g grated cheddar ( optional but delicious )
1 tbsp olive oil or a knob of butter
fresh dill or parsley ( chopped )
For Adults
salt and black pepper to taste
pinch of chilli flakes ( optional )
Method
1. Preheat the oven to 180°C (160°C fan).
2. Boil or steam the asparagus for 3–4 minutes until just tender. Drain well
3. Add the sliced potatoes and asparagus , spreading them evenly over the base.
4. Flake the salmon over the vegetables.
5. Beat together the eggs and stir through the cheese and herbs if using.
6. For babies: Before seasoning, remove a baby portion of the vegetable and salmon mixture into a small ovenproof dish and pour over some of the egg mixture.
7. Season the remaining egg mixture for the adults, then pour into the frying pan.
8. Cook gently on the hob for 4–5 minutes, until the edges begin to set.
9.. Transfer to the oven and bake for 10–15 minutes, or until the centre is just set and lightly golden.
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Baby Serving
For babies around 10 months, cut into finger-sized strips or small bite-sized pieces depending on their stage with finger foods. Serve with:
• Soft avocado slices
• Cherry tomatoes (quartered)
• Cucumber sticks
• Full-fat Greek yoghurt
• Fresh fruit
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Adult Serving Ideas
• Green salad with a lemon vinaigrette
• Crusty bread
• A dollop of crème fraîche with fresh dill
• Pickled beetroot or a tomato salad
