Salmon and Quinoa Frittata


Preparation info

  • Difficulty


  • Serves


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.


  • 15 ml/1 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 orange or red (bell) pepper, chopped
  • 2 cloves garlic, crushed
  • 5 ml/1 tsp fennel seeds (optional)
  • 75 g/3 oz watercress or rocket (arugula), roughly chopped
  • 30 ml/2 tbsp crème fraîche
  • 6 eggs, beaten
  • a handful of parsley, finely chopped
  • 100 g/ oz smoked salmon, cut into thin strips
  • 115 g/4 oz/ cup cooked red quinoa
  • 50 g/2 oz/½ cup grated strong cheese such as Emmenthal or Parmesan
  • salt and ground black pepper fresh fruit juice, to serve


  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 spread evenly over the base of the pan.
  4. Pour the beaten egg mixture into the pan, lower the heat, and cook for
  5. 5-8 minutes until the frittata is cooked most of the way through (you can test this by carefully pressing it with a fork). Covering the pan with a lid will help ensure even cooking. Heat the grill (broiler) to medium.
  6. Sprinkle the grated cheese over the top of the frittata, then place under the grill, making sure the handle is not exposed to heat, for 3-5 minutes until the frittata is puffed and golden brown. Serve warm or at room temperature, with a glass of fruit juice, if you like.

Nutritional Information: Gluten Free Energy 310kcal/1289kJ; Protein 22g; Carbohydrate 13g, of which sugars 6g; Fat 19g, of which saturates 7g; Cholesterol 237mg; Calcium 228mg; Fibre 2g; Sodium 664mg.