Salmon and mozzarella frittata

Recipe from: 28 January 2011
Ingredients 9
Servings 1
Minutes 5 mins


Serving Change
  • 1
    clove garlic
  • 1
    finely chopped onion
  • 1
    tin pink salmon
  • 2
    fresh green chilies
  • 2-3
    whole juicy tomatoes
  • chopped green coriander
  • 1
    tomato sauce
  • 5
  • mozzarella cheese


5 mins
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.
To visit Slices of Kiwi’s blog, click here.

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