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Salmon, Broccoli & Kumara Frittata

salmon broccoli and kumara frittata



1 T extra virgin olive oil

1 red onion, finely chopped

300g kumara, peeled, coarsely grated

250g broccoli, chopped

9 eggs

2 T flat-leaf parsley, finely chopped

Salt and pepper

150g baby spinach

250g (1 C) cottage cheese

100g cold smoked salmon, sliced then roughly chopped

50g cherry tomatoes, halved



  1. Preheat oven to 180°C/160°C fan forced. Heat oil in a large ovenproof frying pan over medium heat. Add onion. Cook, stirring, for 3-4 minutes or until begins to soften. Add sweet potato and broccoli. Stir for 5 minutes or until sweet potato and broccoli are just tender. Set aside in pan to cool slightly.
  2. Whisk together eggs and parsley in a large bowl. Season well with salt and pepper. Add to sweet potato mixture in frying pan. Stir in most of the spinach and half the cottage cheese. Top with the remaining cottage cheese and salmon.
  3. Bake for 30-40 minutes or until golden, puffed and firm when lightly touched. Set aside for 5 minutes to cool slightly. Top with tomatoes and remaining spinach. Season and serve.


Serves 6.

Recipe adapted from


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