Salmon and Quinoa Frittata

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Of Italian origin, frittata is a versatile dish, made more substantial than a French-style omelette by the addition of meat, fish and vegetables. Quinoa can replace the traditional potato, and with a useful amount of watercress and salmon, this makes a hearty one-dish brunch. Any leftovers can be eaten cold in a packed lunch.

Ingredients

  • 15 ml/1 tbsp olive oil
  • 1 medium onion, finely diced

Method

  1. Heat the oil in a heavy frying pan or skillet and add the onion and chopped pepper. Stir-fry for 8-10 minutes until the onion is soft, then add the garlic and fennel seeds, and cook for 2 minutes.
  2. Meanwhile, whisk together the crème fraîche, beaten egg, herbs and seasoning in a small bowl.
  3. Add the salmon and quinoa to the frying pan, mix well, then sp