650g fresh salmon
340g cooked prawns (let it defrost and pat it dry)
Fresh parmesan cheese
½- ¾ cup milk
5-6 eggs (Depending on the size)
100g frozen chopped spinach (let it defrost and make sure no liquid remaining – squeeze it dry)
Add some spice as per your preference
To be honest, look at my previous post “Salmon Flaky rolls”.
I still had some of that mixture left and just added the above to make the frittata for supper.
As I used some extra salmon, I did the same as for the “Salmon Flaky rolls” and covered the salmon with Shredded Parmesan and baked it in the oven (± 350 degrees) till done.
Then I added the prawns and baked it for another ±10 minutes.
If you have any liquid left, drain all excess fluid and then mix the above ingredients into the left over mixture of “Salmon Flaky rolls” and bake it @ 400 degrees (approximately 45 minutes) till the egg mixture is nicely set and browned.
Served with Yummy Greek Salad
Source: The Recipe Hunter – Esmé’s own creation
TRIED AND TESTED