Salmon, pea and dill frittata with pearl barley salad
CSIRO Total Wellbeing Diet
Breakfast & Brunch|Lunch & Light Meals|Freezer-friendly
2 peopleServes
2
2
| Prep | 10 min | |
| Cook | 20 min |
- Smoked salmon, sliced, 50 g
- Frozen peas, 0.3 cup(s), defrosted
- Capers, 2 teaspoon(s), chopped
- Dill, fresh, 1 tablespoon(s) (edible portion)
- Eggs, raw, 3 extra large egg(s)
- Milk, low-fat, ¼ cup(s)
- Pearl barley, raw, ⅔ cup(s)
- Baby spinach, 2 cup(s)
- Dried currants, 1 tablespoon(s)
- Extra virgin olive oil, 2 teaspoon(s)
- Lemon, 1 lemon(s), juiced
Method
Preheat oven to 200°C (180°C fan forced). Grease and line four holes of a twelve-hole regular muffin pan.
Evenly distribute the smoked salmon, peas, capers and dill between 4 muffin holes. Whisk together the eggs and milk in a jug, and pour over the salmon and vegetables. Bake for 15-20 minutes, or until golden brown and puffy.
Meanwhile, cook pearl barley in a saucepan of boiling water for 15-20 minutes or until just tender. Drain and combine with the baby spinach, currants, lemon juice and olive oil in a large bowl.
Serve salad alongside warm or cold frittatas.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 2 |
| Vegetables | 0.5 |
| Fruit | 0.3 |
| Dairy | 0.1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 486 |
| Protein | 25.8 g |
| Total fat | 16.8 g |
| - Saturated fat | 4.8 g |
| Total carbohydrates | 48.4 g |
| - Total sugars | 9.2 g |
| Fibre | 11.7 g |
| Sodium | 472 mg |