SALMON AND BROCCOLI FRITTATA
We eat grilled Organic Salmon quite a lot, so I often do a bit extra to use up in other dishes. This Frittata was made using left over grilled Salmon and some Tenderstem Broccoli. It is lovely lunch or light dinner served with a lovely green salad. Or if like me you like a savoury breakfast it is also delicious for that too. It is also very good the next day, so makes a great portable lunch for a lunch box.
- grilled Organic Salmon
- 1 bunch Tenderstem Broccoli
- 1 teaspoon Ghee or Coconut Oil
- 6 large Organic Eggs
- dash of milk (dairy free if that suits you – I used some unsweetend Almond Milk
- Sea Salt and Ground Black Pepper to taste
Turn on the Grill
Saute the Salmon and Tenderstem Broccoli in a frypan with the melted Ghee or Coconut Oil (you don’t need much as the fish is oily) until the Broccoli has turned a bright green color. You still want it to have some bite to it. The frypan needs to be able to go under the grill, so no rubber handles!!!
In a bowl. whisk the Eggs with the Milk some Sea Salt and Ground Black Pepper.
Add the Egg mixture to the pan and cook gently until it is nicely browned underneath. You will see it cooking around the edges.
Once the bottom is nicely brown, put the frypan under the grill to brown the top. Keep an eye on it though, as you don’t want it to burn.
Let sit for a moment once you have taken it out from under the grill and then enjoy.
You could also add some diced red onion, sliced spring onions and/or some herbs if you wanted.