This mouthwatering Slimming World salmon, asparagus and potato frittata is really simple to make using only a handful of ingredients. It serves 4 people and only takes 30 minutes to cook. The asparagus and salmon make one delicious combination. Try smoked salmon for an even more intense flavour.
500g floury potatoes, such as Desiree or King Edward, peeled and cut into small cubes
6 eggs
4 skinless and boneless salmon fillets, cut into small cubes
411g can cut green asparagus spears in water, drained and cut into bite-size lengths
A small handful of fresh chives, finely snipped
1 onion, finely chopped
Salt and freshly ground black pepper
Low-calorie cooking spray
500g green beans, trimmed and steamed, to serve
Boil the potatoes for 6-8 minutes, or until just tender, then drain. Meanwhile, lightly beat the eggs and stir in the salmon, asparagus, chives, onion, and seasoning, then add the cooked potatoes.
Place a large ovenproof frying pan sprayed with low-calorie cooking spray over a low heat. Pour in the egg mixture and cook for 8-10 minutes, or until it is starting to set. Preheat your grill to medium-high.
Grill the frittata for 4-5 minutes, or until lightly browned and cooked through. Serve with green beans.
Salmon, asparagus and potato frittata recipe taken from Slimming World magazine, available at all 11,000 Slimming World groups or from all good newsagents. To find your nearest Slimming World group visit: or call 0844 897 8000. Photos: Slimming World magazine