Salmon frittata

1. Heat oven to 180^oC bake or 160^oC fan bake. Heat oil in a large oven proof frying pan on the stove over medium high heat. Sauté onions until slightly softened, add garlic and stir fry for a minute or until fragrant.
2. Add leek and cauliflower, turn heat to high and cook until the leek is softened, and the cauliflower starts to become tender. Add frozen mixed veges and mushrooms and cook until heated through. 
3. Add the pink salmon to the pan and gently stir through.
4. Season beaten egg with salt and pepper if desired, then pour over the veges and salmon. Scatter with cheese over the top and transfer the pan into the oven.
5. Bake for 15 minutes or until set. Remove from oven and leave to cool slightly for two minutes before slicing and serving.

Cooking tips: 

• If you don’t have an oven proof frying pan, cook this frittata in a large baking dish. Grease the baking dish and follow the method above for cooking the vegetables and salmon, transfer into the baking dish then pour the beaten egg over the top. Bake until set.

Adapt it:

• Swap salmon for tuna if preferred.
• For a vegetarian option, add another couple of eggs in place of the salmon or a 250g pot of cottage cheese.
• If you have left over veges from another meal, you can add them into this recipe in place of the veges listed.

Kid friendly alternatives:

• Swap leek for onion if preferred.
• Use any veges your kids enjoy – you can remove the mushrooms and add more mixed vege if needed.

Leftover tips: 

• Eat for lunch the next day or freeze in portions on a tray and then move into a labelled freezer bag, reheat thoroughly before serving.