serves / makes 2
25 prep time
25 mins cooking time


Frittata is one of those hearty and comforting dishes you can make using leftovers. I’ve used some salmon and sundried tomatoes which were leftover from a dinner I had made the night before. You can really add just about anything to this – I once made a Mexican chicken version which was very tasty. You can also easily adapt this to be vegetarian and if you don’t fancy using the pasta you can substitute with potato.




  • 70g gluten free pasta
  • 1 onion, diced
  • 2 tablespoons sundried tomatoes
  • 1 teaspoon oregano
  • 6 eggs
  • 1 salmon steak
  • 1 tablespoon dairy free cheese, grated
  • 1 garlic clove, minced
  • salt and pepper for seasoning


  1. Cook the pasta for 7 minutes then rinse with cold water
  2. Microwave the salmon for 2 minutes, remove the skin adn then flake
  3. Saute the onion and garlic
  4. Transfer to a mixing bowl adding the sundried tomatoes, oregano, grated cheese, cooled pasta, flaked salmon and season with salt and pepper
  5. Beat 6 eggs together and add to the mixing bowl
  6. Add to the frying pan and cook gently for 15 minutes
  7. Transfer to a medium grill for another 5 minutes
  8. Serve with salad

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