Name: Salmon and Quinoa Frittata
Yield: Serves 4
Cuisine: Italy
Ingredients: 30 ml/2 tbsp crème fraîche; 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; 6 eggs, beaten; salt and ground black pepper fresh fruit juice, to serve; 15 ml/1 tbsp olive oil; 50 g/2 oz/½ cup grated strong cheese such as Emmenthal or Parmesan; 1 medium onion, finely diced; 100 g/3¾ oz smoked salmon, cut into thin strips; a handful of parsley, finely chopped; 115 g/4 oz/⅔ cup cooked red quinoa

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Europe
Italy
Lunch
Pescatarian
Mediterranean
Breakfast
Leftovers
Gluten-free

Method

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.
Meanwhile, whisk together the crème fraîche, beaten egg, herbs and seasoning in a small bowl.
Add the salmon and quinoa to the frying pan, mix well, then sp

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Ingredients

Method

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