Minty salmon & broccoli frittata

Filling and fast, frittata makes a versatile raid-the-fridge dinner, as you can add almost anything you like to it. Just make sure all the other ingredients are cooked before you add the eggs.

QServes 4

QPrep 5 mins

Q500g new potatoes 1 small broccoli, cut

into florets

2 skinless salmon fillets 1 tbsp olive oil small handful of mint,

finely chopped

8 eggs, beaten green salad, to serve

Cook 25 mins

1 Boil the potatoes in a large pan for 10-12 mins, adding the broccoli for the final 4 mins, until everything is tender. Drain well. Meanwhile, put the salmon in a microwaveable dish, splash with a little water, then cover and microwave on high for 21/2 mins, until the flesh flakes easily.

2 Heat the grill to high, and heat the oil in a deep frying

pan over a high heat. Cut the potatoes into chunky slices, then quickly fry until golden at the edges. Flake the salmon into large chunks, and poke it and the cooked broccoli in among the potatoes. Stir the mint and some seasoning into the eggs, then pour over the veg and salmon. Cook for 6 mins over a low heat until the sides are set and the centre is a little wobbly, then grill until completely set and browned. Serve in wedges with a big green salad on the side.

PER SERVING 440 kcals,

protein 34g, carbs 21g, fat 24g, saturates 6g, fibre 3g, sugars 3g, salt 0.6g