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Egg-Free Salmon Frittata

Name: Egg-Free Salmon Frittata
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 300 g baby new potatoes, halved; 400 g silken tofu; 50 g chickpea/gram flour; 1/2 tsp. ground turmeric; 1 tbsp. nutritional yeast flakes; 200 g hot smoked salmon fillets, skinned and flaked; 75 g frozen peas; 1 tbsp. finely chopped dill

Silken tofu is a great egg alternative, and scrambles up pretty well, too. This frittata will be a little lighter in texture than a traditional one, but just as tasty.

By The GH Kitchen TeamPublished: 16 March 2020

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Replacing egg in intolerance-friendly cooking can seem like a tall order, but luckily there is now a selection of good egg-replacement products on the market.

Silken tofu replaces the eggs in this salmon frittata and it's rather delicious! Packed full of hot smoked salmon, new potatoes, peas and dill, it's the perfect light option.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

276

Ingredients

300 g baby new potatoes, halved
400 g silken tofu
50 g chickpea/gram flour
1/2 tsp. ground turmeric
1 Tbsp. nutritional yeast flakes
200 g hot smoked salmon fillets, skinned and flaked
75 g frozen peas
1 Tbsp. finely chopped dill

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Put the potatoes into a medium pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 8min until softened. Drain well.
2. Step 2Meanwhile, pulse the tofu once or twice in a food processor until it looks scrambled. Remove 1/2 to a bowl. To the processor, add the flour, turmeric, yeast flakes and plenty of seasoning. Whizz until smooth. Scrape into a large jug and stir through the scrambled tofu.
3. Step 3Scrunch up a large circle of baking parchment, then open out and lay into a rough 23cm ovenproof frying pan to cover the base and sides. Lay on the potatoes in an even layer. Pour over the tofu mixture and top with the salmon. Cook in oven for 30min, then sprinkle over peas. Return to oven for 5-10min until set. Carefully transfer to a serving plate or stand, scatter over dill and serve.

Per serving:

Calories: 276
Protein: 25g
Total fat: 8g
Saturates: 1g
Carbs: 23g
Total sugars: 4g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time