Serves 2
INGREDIENTS:
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
METHOD:
- 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.