Recipe for Salmon Zucchini and Corn Frittata 
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Yield:
4 - 6
Ingredients:
Amount Ingredient
A delicious change from an omelet, serve this filling frittata with a mixed
tomato and pepper salad and warm whole-wheat rolls.
2 tsp olive oil
1 x onion, chopped
6 oz zucchini, thinly sliced
8 oz boiled potatoes (with skins left on), diced
3 x eggs plus:
2 x egg whites
2 tbl skim milk
1 can (7 ounces) pink salmon in water, drained and flaked
1 can (7 ounces) corn kernels, drained
2 tsp dried mixed herbs
salt
ground black pepper
1/2 cup reduced-fat, aged Cheddar cheese, finely grated
chopped fresh mixed herbs, to garnish
Instructions:
Instructions: 1. Heat the oil in a large nonstick frying pan. Add the onion and zucchini and cook for 5 minutes, stirring occasionally

2. Add the potatoes and cook for 5 minutes, stirring occasionally.

3. Beat the eggs, egg whites and milk together, add the salmon corn, herbs and seasoning and pour the mixture evenly over the vegetables.

4. Cook over medium heat until the eggs are beginning to set and the frittata is golden brown underneath.

5. Preheat the broiler. Sprinkle the cheese over the frittata and place it under medium heat until the cheese has melted and the top is golden brown.

6. Sprinkle with chopped fresh herbs, garnish with basil leaves and serve immediately, cut into wedges.

Cooks Tip: Use canned tuna or crab in place of the salmon and mushrooms instead of the zucchini.

Serves 4 - 6

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