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Salmon, veggie and rice frittata (for two)

Salmon, veggie and rice frittata (for two)


2 serves

15 m

45 m

See recipes for serves 4 here


  • 3 eggs
  • 130 g can salmon, chunk style in olive oil blend, drained
  • 1 cup cooked brown rice
  • ½ red onion, finely chopped
  • 1 carrot, grated
  • 1¼ cups (180 g) frozen peas, corn and capsicum
  • ½ cup grated extra tasty cheese
  • ¼ cup chopped fresh parsley
  • 1 teaspoon finely grated lemon rind
  • Salad leaves and lemon wedges, to serve


Step 1

Lightly spray a 20 cm round springform pan with oil and line base and sides with baking paper. 

Step 2

Whisk eggs in a large bowl. Add salmon, rice, onion, carrot, frozen vegetables, cheese, parsley and lemon rind. Season with pepper. Mix well to combine. Press mixture firmly into prepared pan using the back of a large spoon. Smooth over the top. 

Step 3

Bake in 180 °C preheated oven for about 45 minutes, or until golden and the tip of a small sharp knife inserted in the centre comes out clean. Cool in pan for 20 minutes. 

Step 4

Cut into wedges. Serve warm with salad leaves.


  • Keep frittata in a container in the fridge for up to 3 days. Serve cold or reheat in the microwave to serve warm.
  • Chilled frittata transports well and is ideal for picnics or lunch boxes.
  • If you don’t have a springform pan, cook frittata in an ovenproof pie dish of the same diameter. Lightly spray dish with oil before adding mixture.
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