Healthy dinner recipes

Salmon, pea and dill frittata with pearl barley salad

Breakfast & Brunch|Lunch & Light Meals
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 60g egg(s)
  • The Complete Dairy High Protein Milk, Light, ¼ cup(s)
  • Pearl barley, raw, ⅔ cup(s)
  • Baby spinach, 2 cup(s)
  • Dried currants, 1 tablespoon(s)
  • Olive oil, 2 teaspoon(s)
  • Lemon, 1 lemon(s), juiced


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 & Cereals2
Healthy Fats & Oils1
Protein26.5 g
Total fat17.8 g
- Saturated fat4.9 g
Total carbohydrates47.7 g
- Total sugars8.6 g
Fibre11.7 g
Sodium469 mg