Salmon and Red Capsicum Frittata
Posted in Lunch and dinner, Recipes

This tasty frittata containing eggs and salmon is not only bursting with vitamin D goodness, but is a good source of protein, omega-3 fats and calcium. Delicious served with steamed greens such as bok choy, broccoli, and snow peas.


1 onion, finely chopped
5 eggs, lightly beaten
1/2 cup natural yoghurt
1/4 cup crumbled low-fat feta
1/2 cup red capsicum, diced
1 tablespoon finely chopped fresh parsley
220 g tin salmon

Lightly spray a frying pan with olive oil and place over a low heat. Cook onion and capsicum until tender.

In a bowl whisk eggs, natural yoghurt and parsley together.

Remove larger salmon bones and gently mash salmon with a fork.

Pour egg mixture into fry pan, and sprinkle salmon and cheese over evenly.

Cook on low temperature until cooked through, then place under griller for a couple of minutes cook top.

Allow to cool and cut into slices, served with steamed green vegetables.