This frittata contains tinned salmon which is a great source of calcium, because of the bones. It is also a source of omega 3 which is a great brain nutrient. Tinned salmon is easier to find from a wild caught source than fresh salmon, which is generally farmed.
5 medium potatoes (1kg) thinly sliced
1 medium brown onion, thinly sliced
1 clove garlic, crushed
250g broccoli, finely chopped
425g tin salmon (leave the bones in)
4 eggs, beaten lightly
4 egg whites, beaten lightly
2 tablespoons finely chopped flat leaf parsley
Boil potatoes until almost tender.
Cook onion and garlic in frying pan with some olive oil.
Combine the potato and onion mixture in a large bowl with the broccoli, salmon, egg, egg white and parsley.
Reheat same frying pan, and add more oil. Spoon mixture into pan, press down firmly .
Cook uncovered over low heat until almost set.
Remove from heat.
Place under grill until the top of the frittata is set and slightly browned.
Place in stainless steel lunch box.