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Title: Salmon and Vegetable Frittata
Categories: Fish Australian Salmon
Yield: 1 Servings
| 2 | tb | Butter |
| 1/2 | c | Spanish onion, chopped |
| 1/2 | c | Red pepper, sliced |
| 2 | c | Zucchini, sliced |
| 1 | cn | (210 g) Red salmon, drained |
| 1 | tb | Dill sprigs or dried dill |
| 4 | Eggs, lightly beaten |
Heat the butter in a pan and cooh the onion, pepper and zucchini until just tender, allow to cool.Brush a 23 cm (9 inch) pie plate with butter, place the vegetables, salmon and dill in the plate, gently add the eggs and stir with a fork to combine. Bake at 190 C (375 F) for 20 to 30 minutes or until set. Serve cut into wedges.
Sunday Mail, Adelaide, South Australia, Feb 2 1997
From: Greg Mayman Date: 07 Feb 97 National Cooking Echo Ä
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