Salmon, sweet potato and broccoli frittata

Method

Preheat the oven to 200C (180 fan forced).

Dry the salmon with paper towel. Season well with salt and pepper.

Heat 1 tbsp coconut oil in a large 30 cm non-stick oven proof frying pan. Add the salmon skin side down and cook 3 minutes or until skin is very crisp and golden. Carefully turn salmon over and cook 1 minute on the other side. The salmon will just be seared on the outside. Remove from the pan. Cut or gently break into large cubes and set aside.

Fit food processor with the adjustable slicing blade. Thinly slice the sweet potato and spring onions. Reheat the frying pan, add the sweet potato, spring onions and lemon juice to the pan. Toss well. Cover with a lid and cook 5 minutes over a medium low heat tossing occasionally until the sweet potato is golden and just tender. Spread slices evenly over the base of the frying pan.

Meanwhile steam or microwave the broccoli until just tender but still with bite (it will continue to cook within the frittata). Set aside.

Fit the processor with the medium shredding blade. Shred the parmesan cheese. Remove and set aside.

Fit the processor with the multipurpose blade. Add the eggs, cream, lemon rind and cumin to the bowl. Process on speed 1 for 8 seconds.

Sprinkle half of the parmesan over the sweet potato. Pour over the cream mixture. Arrange the broccoli florets and salmon chunks over the top. Sprinkle with the remaining parmesan.
Bake uncovered for 15 - 20 minutes or until just firm. Preheat the grill to very hot, place the frittata under the grill and cook for 3 - 4 minutes or until golden brown.

Stand 3 minutes before running a flat spatula under the frittata, all the way around to release from the pan. Serve warm in the frying pan or slide onto a platter.

Tips

• Don't overcook, the frittata should be just firm with a lovely soft texture.