Salmon Frittata

An quick dish – perfect for lunch or dinner

Prep Time: 5 minutes

Cooking Time: 5 minutes

Serves: 4


    • 1 bag of Florette Red Veined Sorrel
    • 4 free-range eggs
    • salt and black pepper
    • 1 tin salmon
    • 50g/1½oz canned butter beans, rinsed and drained
    • 1 tbsp olive oil


    1.Preheat the grill to medium. Place the eggs into a bowl, season with salt and freshly ground black pepper and beat well.
    Add the salmon and butter beans, mix well.

    2. Heat the oil in a non-stick frying pan over a medium heat. Pour the egg mixture into the pan and cook for 2-3 minutes, until the base is golden-brown and the frittata is almost set.

    3.Place the frittata under the grill and cook for a few minutes, until golden-brown on top and completely set.

    4.To serve, cut the frittata into wedges and serve topped with red veined sorrel leaves

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[Average: 4.4]

Rating: 5 out of 5.