Wild Alaska Salmon Pasta Frittata
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Wild Alaska Salmon Pasta Frittata
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A frittata is a type of Italian omelette, with fish or meat and vegetables. It makes a great lunch or light supper dish.
Ingredients
- 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
- 75g (3oz) dried pasta shapes, such as spirelli, farfalle or penne
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 6 large eggs, beaten
- 2 tbsp milk
- 75g (3oz) mature Cheddar cheese, grated
- 175g (6oz) bottled roast or grilled red peppers, drained and sliced
- 175g (6oz) bottled grilled artichoke hearts, drained and halved
- 1 tsp mixed dried herbs
- Salt and freshly ground black pepper
Serves:
4
Directions
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- Drain the salmon, reserving two tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks. Set aside
- Cook the pasta according to pack instructions. Drain and rinse with cold water
- Heat the olive oil in a large frying pan and cook the onion and garlic gently for about five or six minutes, until soft and golden
Source: Alaska Seafood
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