INGREADIENT

• 2 tbs olive oil
• 300g salmon fillet
• 8 free-range eggs
• 1 cup plain Greek yoghurt
• 1 tbs lemon thyme finely chopped
• 1 pinch salt and pepper *to season
• 1 red capsicum, chopped
• 1 bunch asparagus, sliced, woody ends removed
• 1 tub Greek yoghurt *extra

Direction

1. Preheat oven to 180C.
2. Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later.
3. Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper, and whisk until all ingredients are well combined.
4. Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-sized pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon.
5. Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through.
6. Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt.