Easy Salmon Frittata

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Serves 6


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 440 g can corn kernels, drained
  • 185 g can salmon, drained
  • 1 capsicum, finely chopped
  • fresh mint or basil or dill, chopped
  • freshly ground black pepper
  • salt
  • 8 eggs
  • 1 cup sour cream
  • 1 tomato, sliced


Heat oil in a frying pan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the corn, salmon, and capsicum. Stir gently to combine. Season with salt, pepper and herbs. Beat the eggs and sour cream lightly and pour over the mixture. Lay the slices of tomato on top. Cook over a low heat until the eggs are cooked.

Serve in wedges with fresh green salad. Can substitute tuna or even crabmeat for the salmon.


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