Salmon and Goats Cheese Frittata with French Style Potato Salad

Preheat oven to 180C. Chop chat potatoes into small chunks. Trim the green beans and cut in half. Slice the spring onion. Finely chop the dill. Break the hot smoked salmon into small chunks.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place potatoes into a pot and cover with water. Add a teaspoon of salt and bring to a boil. Cook for 15 minutes. In the last 3 minutes of cooking add the green beans.

Heat a frying pan over a medium high heat with a drizzle of oil. Add the spring onions and baby spinach and cook for 2-3 minutes to wilt the spinach. Season with salt and pepper.

Line the bottom of a baking dish with baking paper (we used a 12cm diameter dish). Arrange the spinach, spring onions, salmon chunks, dollops of soft goats cheese and 1/2 the dill in the dish. In a jug, whisk the eggs and milk together, season with salt and pepper and pour over the frittata filling. Bake in the oven for 20 minutes.

Tip! Baking time may vary depending on the shape and size of your dish.

Drain the potatoes and green beans and place in a bowl. While they are still hot add remaining dill and lemon vinaigrette. Mix to combine and allow the potatoes to soak up the vinaigrette.

Remove the frittata from the oven when it is firm in the centre. Cut wedges and divide between serving plates with the French potato salad on the side.

Preheat oven to 180C. Chop chat potatoes into small chunks. Trim the green beans and cut in half. Slice the spring onion. Finely chop the dill. Break the hot smoked salmon into small chunks.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Place potatoes into a pot and cover with water. Add a teaspoon of salt and bring to a boil. Cook for 15 minutes. In the last 3 minutes of cooking add the green beans.

Heat a frying pan over a medium high heat with a drizzle of oil. Add the spring onions and baby spinach and cook for 2-3 minutes to wilt the spinach. Season with salt and pepper.

Line the bottom of a baking dish with baking paper (we used a 12cm diameter dish). Arrange the spinach, spring onions, salmon chunks, dollops of soft goats cheese and 1/2 the dill in the dish. In a jug, whisk the eggs and milk together, season with salt and pepper and pour over the frittata filling. Bake in the oven for 20 minutes.

Tip! Baking time may vary depending on the shape and size of your dish.

Drain the potatoes and green beans and place in a bowl. While they are still hot add remaining dill and lemon vinaigrette. Mix to combine and allow the potatoes to soak up the vinaigrette.

Remove the frittata from the oven when it is firm in the centre. Cut wedges and divide between serving plates with the French potato salad on the side.