4 Serves
45 Mins
Preheat your oven to 190°C and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
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Vitamin B2
3 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
77 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
1252 mg / 4,700 mgSodium
1308 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
125 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 gDrain the salmon thoroughly and flake it into small pieces using a fork.
In a large mixing bowl, whisk the eggs and combine them with the flaked salmon and mixed vegetables.
Pour the mixture into the prepared baking dish and bake for 30 minutes, or until the frittata is set and slightly golden on top.
5
g50
g1
g
