Baked salmon and roasted vege frittata

Photographer: Adam
Serves 6-8

There are two things I love about Friday mornings here in the office: they mark the end of another working week and morning tea with the ladies in the office. So when it came to my turn to provide something yummy I knew I needed something quick to make, with as little fuss and hassle as possible.

I found this frittata recipe in a supermarket pull out magazine that featured heaps of recipes but the frittata recipe stuck out to me as it was something I had never made before. After my first attempt, I discovered how easy it is to make this savoury treat and experiment with different ingredients for a yummy frittata every time.

For tea with the ladies I made both a vegetarian and chorizo flavoured one and both versions were well received and it was even suggested I share it on the blog site. So here it is, this time I have used one of my favourite ingredients– salmon!




2 medium size kumara (or you can substitute with sweet or plain potato)
1 ½ tbsp olive oil
1 red onion
2 courgettes
200g button mushrooms
250g fresh salmon fillet
8 eggs
¾ cup milk
½ cup fresh chives, chopped
¾ cup finely grated parmesan cheese + 1 Tbsp extra to sprinkle for each tin
150g feta cheese, crumbled
Salt and pepper


1. Preheat your oven to 180°C on Bake
2. Grease 2 x 23cm round baking tins and line the base with cooking or baking paper.
3. Cut up all vegetables into 1cm x 1.5cm cubes and place on a baking tray. Drizzle with 1 tsbp olive oil and season with salt and pepper.
4. Prepare your salmon fillet by drizzling ½ tbsp olive oil and rubbing in salt and pepper. Place on baking tray together with vegetables and bake for 10 – 15 minutes or until salmon is cooked in centre and vegetables tender; set aside and allow to cool.
5. Combine eggs and milk and whisk until combined.
6. Add chopped chives, grated parmesan, crumbled feta, roasted vegetables and baked salmon flesh to the mix and season with salt and pepper
7. Stir gently to combine.
8. Divide the mixture evenly between the 2 prepared baking pans. Sprinkle 1 Tbsp parmesan cheese over each mixture per pan.
9. Place in preheated oven and bake for 30 – 40 minutes or until golden and set.
10. Allow to cool in pan for 5 minutes before serving.