Easy Risoni Salmon Frittata With Mayonnaise
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
6 serves Easy Risoni Salmon Frittata with Mayonnaise
- Serves:
- 6
ingredients
- 1 cup risoni
- 1 cup frozen peas
- 100 g smoked salmon, finely chopped (about 4 oz)
- 4 spring onions, finely sliced
- 2 teaspoons lemon zest, finely grated
- 6 eggs
- 1⁄2 cup paul newman's own whole egg mayonnaise
- 1 tablespoon fresh dill (or to taste)
- sea salt, to taste
- fresh ground black pepper, to taste
- 1⁄2 cup extra paul newman's own whole egg mayonnaise, to serve (optional)
- salad greens or baby spinach leaves, to serve
- 6 crusty rolls, to serve
directions
- Grease a 19cm x 30cm (71/2" x 12") pan and line the sides and the base with baking paper.
- Add pasta to a large pot of boiling, salted water and boil, uncovered, for 12 minutes or until tender; drain and place in a large bowl.
- Add the peas, salmon, spring onions and lemon zest and stir with the pasta until the mixture is well-combined; stir in the eggs and the mayonnaise; add the dill, salt and pepper, to taste; and transfer the mixture to the prepared pan.
- Cook, uncovered, in a moderate oven (180°C/350°F-375°F/4-5 gas mark) for 45 minutes, or until lightly browned and firm; stand in the pan for a further 10 minutes before cutting.
- If serving the frittata with warmed crusty rolls, warm them in the oven for the last few minutes that the frittata is cooking and leave them in the oven after you have turned it off and remove just before serving the frittata.
- Serve the frittata warm or cold topped with extra mayonnaise and salad greens or baby spinach leaves and warmed crusty rolls.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!