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    Salmon, spinach and salad onion frittata

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    Salmon, spinach and salad onion frittata

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 150g salmon fillet, cooked then skinned and broken into large flakes
    • 1 bunch salad onions, ends trimmed and finely chopped
    • 100g essential Waitrose spinach, washed, stalks removed and shredded
    • 150g essential Waitrose frozen pea and bean mix
    • 6 eggs
    • ½ x 25g pack parsley, stalks removed, finely chopped


    1. Preheat the oven to 180c, gas mark 4. Warm 1 tbsp oil in an ovenproof frying pan over a medium heat and sauté the salmon until heated through. Add the onion and sauté until softened. Add the spinach and turn until wilted.
    2. Meanwhile, boil a pan of water; simmer the pea and bean mix for 4 minutes; drain.
    3. In a bowl, season and whisk the eggs. Stir in the pea mix, salmon mixture and the parsley.
    4. Warm 1 tbsp oil in the pan and tip the egg mixture in, tilting the pan and lifting the frittata edges with a spatula so the egg cooks evenly. When almost set, place in the oven for 5–10 minutes. Allow to cool slightly, then serve.

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