Salmon and potato frittata
Take a small salmon portion and turn it into a meal for four with this recipe that is easy on the wallet. Learn more about healthy eating on a budget.
This recipe has been adapted to include Health Canada’s food safety guidance.
175 cal
Serves 5
Prep time
0h 10m
Cook time
0h 35m
Total time
0h 45m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Before chopping, scrub potatoes with a clean vegetable brush under cool running water. Gently rinse fresh parsley under cool running water before preparing. -
Step 3
Rub salmon with oil, 1/2 tsp (2 mL) of the thyme and pepper. Place in small baking pan and roast in preheated 400 °F (200 °C) oven for about 10 minutes until it reaches an internal temperature of 70 C (158 F) when checked with a digital food thermometer . Set aside to cool slightly. -
Step 4
Meanwhile, in a microwave safe bowl, combine potatoes and broth. Microwave on High for about 5 minutes or until tender. Stir in remaining thyme and parsley. -
Step 5
In another bowl, whisk together eggs and mustard. Stir in potatoes and break salmon into chunks into mixture and stir to combine. Pour into greased 8 inch (20 cm) baking dish. Bake for about 15 minutes until it reaches an internal temperature of 74 C (165 F) when checked with a digital food thermometer. -
Step 6
Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.
Nutritional information
Per serving (1 of 5)
- Calories
- 175
- Protein
- 13 g
- Sodium
- 161 mg
- Potassium
- 310 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- Cholesterol
- 236 mg
- Carbohydrates
- 9 g
- Fibre
- 1 g
- Sugars
- 1 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2016.
