Salmon and dill frittata recipe

Recipe by BANT Registered Nutritional Therapist Stephanie Baker. 

Looking for a quick and yummy lunch that will keep you feeling full and energised? Nutritional Therapist Stephanie Baker has the perfect recipe. 

Serves 1

Ingredients

• 6 eggs, beaten

• 1 tbsp butter

• 1/2 white onion, chopped

• 3 jersey potatoes, thinly sliced

• 70g smoked salmon

• 2 handfuls dill

• Salt & pepper

• Smoked paprika To garnish: lemon juice & dill

Method

1. In a pan, boil the potatoes for 4-5 minutes and drain.
2.  In a frying pan add butter, white onion and fry until soft.
3. Add the remaining ingredients to a well-oiled pan cook to set the bottom of the frittata.
4.  Place the pan in the oven at 180c for 10 minutes to cook through.
5. Cut into wedges and serve.

Enjoy!