1. Bake the salmon like you would for Salmon Flaky Rolls, cover it with shredded Parmesan, and pop it in the oven at 350°F (180°C) until it’s cooked through.
2. Add the prawns and let them bake for about 10 more minutes.
3. Drain any liquid from the pan so your frittata doesn’t turn soggy.
4. In a bowl, beat the eggs with the milk.
5. Mix in the spinach, some more Parmesan, and any spices you enjoy.
6. Add the baked salmon and prawns to the mixture. (If you have leftover salmon roll filling, toss that in too!)
7. Pour everything into a baking dish and bake at 400°F (200°C) for around 45 minutes, until it’s golden on top and the eggs are set.
8. Serve it up with a crisp Greek salad for a fresh, satisfying meal.

Serve it up with a crisp Greek salad for a fresh, satisfying meal.

Why you’ll love it:

It’s creamy, packed with protein, full of flavor, and super easy to throw together, especially if you have leftovers to use up. Great for a fuss-free dinner or weekend brunch.