Salmon, Feta & Courgetti Frittata

Salmon, feta & courgetti frittata

Salmon, feta & courgetti frittata

Serves 2


100g cooked salmon (shop bough pre-cooked is fine)

6 eggs

100g courgetti

3 tbsp fresh chopped chives

1 red chilli, chopped

120g feta, diced

Pinch of salt and pepper

1 tbsp fresh chopped parsley or coriander

180g broccoli

1 tsp cider vinegar

Pinch of black pepper

Pinch of chilli flakes


  • Preheat the grill to a medium heat
  • Melt the coconut oil in a frying pan over a medium heat
  • Add the chives and fresh chilli and fry for 1 minute
  • Add the courgetti to the pan, flake over the salmon then top with the chopped feta
  • Whisk the eggs together then pour over making sure whole pan is covered
  • Sprinkle over the parsley or coriander
  • Fry for 4-5 minutes
  • Put the pan under the grill and cook on both sides for 3-4 minutes each until cooked through
  • While the frittata is cooking, steam the broccoli
  • Serve the frittata with the steamed broccoli on the side, top the broccoli with the cider vinegar, black pepper and chilli flakes

This salmon, feta & courgetti frittata is so light and fluffy! It’s low carb and high protein so great for a light meal or a post-workout dinner. I love storing the second half in the fridge and taking it to work for lunch the next day. Frittatas are a perfect easy, naturally gluten free and low fodmap option.

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