4 skinless salmon pieces
2 packets Ceylon tea bags
4 medium potatoes, skin peeled and half
1 Spanish Onion, skin peeled, and quartered
1/2 butternut pumpkin, skin cut off and seed removed
1 large carrot, peeled skin and cut into bite pieces
water to boil
2 Tbsp olive oil
salt & pepper
2 Tbsp cayenne powder
Garlic & poppy seed frittata
1/2 c milk
2 Tbsp poppy seed, 1/2 Tsp for sprinkle
1 c mushroom, sliced thinly
2 c baby spinach, washed and chopped
1 c diced bacon
A handful of tomatoes medley, cut into pieces
Pre heat oven 200 degree C. Season salmon with Ceylon tea, and oil. Set aside in fridge until ready to use. Peel and cut up vegetables and place in the microwave safe dish; microwave on high about 10 -15 minutes. Drain well. Add onion and season with oil, cayenne, salt & pepper. Cover with foil and roast for 45 minutes in the second shelf.
Combined milk and egg in a large bowl. Add poppy seed and set aside. Heat pan on medium heat; put a bit of oil. Once hot add mushroom. Cook for 2 minutes or until tender. Sprinkle the remain 1/2 teaspoon poppy seed and some salt and pepper.
Add tomatoes and spinach, cook until wilted. Then add bacon and stir the mixture thoroughly. Removed from heat and slowly pour into the egg mixture, sprinkle a little bit of salt & pepper. Stir until blended. Laddle the entire mixture into individual pie dish which has been sprayed. Place it and the bottom shelf and in the oven for 20-25 minutes until fully cooked.
Bring out salmon, and the roasted vegetables. Removed foil and mix or turn the vegetables around then put both salmon and vegetables in the oven. Baked a further 15 minutes or until tender for vegetables. The salmon bake about 10-12 minutes, or to your liking. Mine is pinkish. Removed and keep warm with foil on individual plates. Removed the frittata from the pie dish.
To assemble, place salmon in the centre, distribute the roasted vegetables and place them on left side next to salmon place some onion, then behind place the frittata.