In the know: How food affects your mood

Energy-boosting, feel-good frittata

Salmon provides omega-3 fatty acids, while eggs are rich in B vitamins, which help us produce energy.

V E G E T A B L E & S A L M O N F R I T T A T A

Serves 6 Takes 50 mins Cost per serve 98p

350g frozen Mediterranean chargrilled vegetables (from a 700g pack) 260g pack boneless salmon fillets 8 medium eggs 100ml semi-skimmed milk 1 tbsp olive oil 1 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the vegetables in a single layer in a roasting tin and roast for 15 mins. Place the salmon on top of the veg, skin side up, and roast for another 10 mins. Set aside for 5-10 mins or until cool enough to handle. 2 Preheat the grill to medium-high. Whisk the eggs and milk in a large jug; season. Heat the oil in an ovenproof frying pan over a low heat, then add the egg mixture. Flake the salmon into bite-sized pieces and scatter evenly into the pan, along with the roasted veg. Cook, without stirring, for 8 mins. 3 Put the pan under the grill for 6-8 mins until cooked through and the centre is frm. Use a knife to pierce the centre: if it is still liquid, grill for another 2-3 mins, then check again. Leave to cool for 5 mins before serving.

Each serving contains

Energy Fat Saturates

Sugars Salt 598kJ 144kcal 16g 3g 4g 0.5g 13% 22% 16% 4% 9%

of the reference intake. See page 105. Carbohydrate 6g Protein 21g Fibre 1g High in protein; a source of biotin