Method

1. Preheat oven to 180°C (350°F).
2. Heat the garlic-infused oil in an oven-safe pan and sauté the zucchini for 3–4 minutes until softened.
3. Add spinach and cook until just wilted.
4. In a bowl, whisk together eggs, milk, cheese, salt, pepper, and dill.
5. Stir in the salmon and vegetables.
6. Pour into the pan and cook on the stovetop for 2–3 minutes until the edges begin to set.
7. Transfer to the oven and bake for 15–20 minutes, or until the centre is set.
8. Cool slightly before slicing.
9. Whilst frittata is cooking, make the salad.
10. Combine the spinach, carrot, cucumber, capsicum, pepitas and in a large bowl.
11. Whisk together the olive oil, lemon juice, mustard and pepper, in a small bowl.
12. Pour over the salad and toss gently to combine.
13. Serve immediately alongside the salmon frittata.