Ingredients for Salmon and Asparagus Frittata

• 350g red potatoes, cut into 1/2-inch cubes

• 6 whole eggs, lightly beaten

• 3 egg whites, lightly beaten

• 1/2 teaspoons salt

• 1/8 teaspoons black pepper

• 2 teaspoons olive oil

• 240ml chopped onion

• 80g chopped red pepper

• 1 teaspoon dried oregano

• 230g asparagus, trimmed and cut into 3/4-inch pieces

• 350g salmon fillet, skin removed, cut into bite-size pieces

Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat grill to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to grill; grill until golden, 2 to 3 minutes. Remove from grill and slice into 4 wedges; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.