Salmon and mozzarella frittata

Heat the olive oil and
butter in an oven friendly frying pan.

Sauté the onion,
garlic and 1 finely chopped green chili, cumin seeds and Robertson’s thyme.

Cook until the onions
are translucent and everything is fragrant.

Add the chopped
tomatoes and cook until the tomatoes are soft.

Add the tomato sauce.

Season with salt,
pepper, chili flakes and fresh coriander leaves.

Drain the salmon and
allow to cook until the salmon is well incorporated into the chutney.

Meanwhile beat the
eggs (I usually separate the eggs- beat the whites until stiff and fold them
into the lightly beaten yolks)

Fold the eggs under
the salmon and allow to cook.

Add the cheese and
grill in the oven until the cheese is melted and bubbly.

Garnish with coriander
and serve with a side of red chili sauce and some ciabatta toast

Variations and
Tips:

You can replace the
salmon with shredded chicken

For ciabatta toast
slice the ciabatta bread, run a clove of garlic over the bread, drizzle with
olive oil and sprinkle some salt. Toast under a hot grill until golden.

Reprinted with
permission of Slices of Kiwi.

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