Creamy Salmon Frittata



Protein (g)


Carbs (g)


Fat (g)


  • 80g cooked salmon fillet

  • 3 eggs

  • a pinch of sea salt and ground black pepper

  • 2 spring onions, finely chopped

  • 30g crème fraîche (use dairy free plain yoghurt if preferred)

  • a few sprigs of fresh dill, finely chopped

  • 30g Cheddar cheese, grated (use dairy free if preferred)


Preheat oven to 180˚C/350˚F. Grease an 15x15cm ovenproof dish with butter or coconut oil.

Whisk the eggs in a jug. Add the salt, pepper, spring onions, crème fraîche, dill and cheese and stir well.

Break the salmon up into bite-sized chunks. Place the chunks into the ovenproof dish.
Pour the egg mixture into the dish.

Bake for 15-20 minutes until golden and cooked throughout. Allow to stand for 5 minutes. Cut into 2 slices and serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days.