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| Prep | 10 min | |
| Cook | 20 min |
Method
Preheat oven to 200°C (180°C fan forced). Grease and line four holes of a twelve-hole regular muffin pan.
Evenly distribute the smoked salmon, peas, capers and dill between 4 muffin holes. Whisk together the eggs and milk in a jug, and pour over the salmon and vegetables. Bake for 15-20 minutes, or until golden brown and puffy.
Meanwhile, cook pearl barley in a saucepan of boiling water for 15-20 minutes or until just tender. Drain and combine with the baby spinach, currants, lemon juice and olive oil in a large bowl.
Serve salad alongside warm or cold frittatas.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 2 |
| Vegetables | 0.5 |
| Fruit | 0.3 |
| Dairy | 0.2 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 488 |
| Protein | 26.5 g |
| Total fat | 17.8 g |
| - Saturated fat | 4.9 g |
| Total carbohydrates | 47.7 g |
| - Total sugars | 8.6 g |
| Fibre | 11.7 g |
| Sodium | 469 mg |
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