Classic Salmon, Spinach & Zucchini Frittata
Preparation and cooking time 60 mins
BY Chef Muhamm ad Abdullah aka Joe
- 80g Salmon, thinly sliced
- 30g baby spinach and Zucchini, roughly chopped or shredded
- 10g garlic, minced
- 1 tsp Double Pagoda Garlic Oil
- 3 nos whole eggs
- 3 nos egg white
- 180ml low fat fresh milk
- Some Himalayan crystal salt
- Some black pepper, crushed
- Some chicken seasoning powder
- 60g cheddar cheese, shredded
- 30g parmesan cheese powder
- 1 tbsp olive oil
- Preheat the oven to 180°C and spray a 9” pie plate with non-stick spray. Set aside.
- In a large skillet, heat up some olive oil, garlic oil and minced garlic over medium heat.
- Add in the sliced zucchini and season with salt, pepper and chicken seasoning powder. Stir frequently and let it cook for about 5 mins until tender.
- In a large bowl, add the eggs, egg white, milk and seasonings and whisk to combine.
- Place the cooked zucchini to the bottom of the prepared pie plate, and sprinkle ¼ cup of cheese over the top.
- Pour the egg mixture on top of the zucchini. Tear or chop up the spinach and sprinkle it over the egg/ zucchini. Sprinkle the remaining cheese over the top.
- Bake for 45 mins or until the center no longer jiggles. Let it cool for approximately 10 mins then slice and serve.
Recipes source from World Cuisine Halal Gourmet Cookbook
Do You Know?
Salmon flesh is typically pink but their colour can range from red to orange. The chinook and sockeye varieties are fattier than pink and chum, favourites for steaks and fillets, while coho falls somewhere in the middle. Pink salmon is primarily used for canned food. Chinook salmon are the largest and sockeye the smallest salmon. Due to the various species parameters, cuts and fillet sizes are variable.