Put the egg whites in a mixing bowl, mix in the salmon, vegetables, herbs and season. Blend in the pasta, pour the frittata in a lightly greased non-stick pan and cook the frittata gently on both sides until golden brown. To prepare the salad, cut fine long strips out of the celery sticks and place in cold water. Cut the apple into thin slices, marinade with the lemon juice, mint leaves and yogurt, mix in the celery and walnuts. Garnish the frittata with the salads.

Serves 2-4

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