Summer Salmon Frittata

Busy summer's day, you've come home from the kids sports practice, dance lessons or running the other dozen errands life throws at you. Before you know it it's nearly 8 o'clock and you haven't eaten dinner yet, let alone thought about what you might cook. Do you duck out and grab takeaways, or do you make this summer salmon frittata. I vote frittata. I always keep a packet of smoked salmon in the fridge for occasions like this, the veggies are from the garden, or extremely cheap at the veggie shop this time of year, and best of all, it takes hardly any time to put together. Feel free to mix up the types of vegetables you use, you could even substitute the zucchini for a boiled diced potato if you wanted something more substantial. 

Ingredients (serves 4): 

• 1 tbsp olive oil
• 3 small zucchini 
• 1/2 capsicum, diced
• 2 cups of shredded baby spinach or chard leaves
• 2 tbsp finely chopped parsley 
• 200g smoked salmon 
• 4 eggs
• 1/3 cup milk
• salt and pepper 
• 2 tbsp capers 
• 125g tub of cream cheese (or feta) 
• salad and toasted bread to serve. 

Preheat the oven to 180 degrees celsius. 

Chop the zucchini lengthways, then slice into 2cm pieces. Heat oil in a 25cm ovenproof frying pan and saute zucchini for 3 - 5 minutes till lightly browned and softened. 

Combine eggs with milk, season with salt and pepper, and use a fork to beat lightly. 

Turn heat to low and add the capsicum, spinach leaves and parsley to the hot pan and toss together. Arrange the salmon over the top of the vegetables and pour in the egg mixture. Generously Dollop the cream cheese over the top. 

Finally, put the frying pan into the hot oven for 15-20 minutes until the egg mixture has set. 

Serve with salad and toasted bread.