Salmon Pepper Spinach Potato Frittata

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Easy
  • Print:
Salmon Pepper Spinach Potato Frittata

Salmon is nutrient rich and an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is the omega-3 fatty acids that receives the most attention and they are really good for your noodle!


  • 4 tbsp olive oil
  • 2 red onions, peeled and finely chopped
  • 1 tbsp fresh sage chopped finely
  • 1 red pepper, de seeded and cut into 2cm pieces
  • 75g baby spinach leaves
  • 250g cooked Jersey Royal potatoes, cut into 2cm cubes, skin on
  • 6 medium eggs
  • salt and freshly ground black pepper
  • 225g fresh salmon fillet, free of skin, cut into 3cm pieces

Share This

Follow Phil


  • Pre-heat the oven to 200°C gas 6.
  • Heat the oil and add the onions, sage and pepper, then cook for 10 minutes to soften, then add the spinach and wilt.
  • Whisk the eggs together and season with salt and pepper.
  • Add the potatoes to the onions, pepper and spinach, then lightly mix.
  • Pour the eggs over the potatoes, onions, spinach and sage.
  • Bake in the pre-heated oven for 8-10 minutes to half cook the egg.
  • Remove from the oven and place the salmon pieces on top.
  • Return the pan to the oven and cook for a further 8-10 minutes until the eggs are just cooked and the salmon is about half cooked.
  • Remove the pan from the oven, cover with foil and leave for 10 minutes to finish off the cooking of the eggs and salmon.
  • Cut and serve with the salsa.