Salmon Frittata

A frittata is a great versatile dish, which can be eaten for breakfast, lunch & dinner. How great is that? Both hot and cold, with steamed veggies or salad. It's just amazing stuff, period.


8 eggs
2 tbps olive oil
3 tomatoes, chopped
1 leek, chopped
2 cans of red wild salmon
1 cup of spinach, frozen
1/2 cup frozen peas
1/2 cup coconut milk


In a wok pan, fry the leek until brown, add the salmon until the mix becomes more dry. Add the tomatoes and heat for another 2 mins. until soft. Then add the spinach and peas, put the lid on and simmer for about 2-3 mins. In a separate bowl, whisk the eggs & coconut milk together. Scoop the veggie mixture into a greased baking dish, then pour over the egg mixture. 
In a pre-heated oven, bake for 25 mins. on 320F (160C)