Smoked salmon & pea frittata
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Smoked salmon & pea frittata

By Mary Cadogan

A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.

  • Prep:25 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 423
  • fat 24g
  • saturates 5g
  • carbs 22g
  • sugars 0g
  • fibre 3g
  • protein 31g
  • salt 3.15g

Ingredients

  • 500g new potatoes
  • 200g pack smoked salmon
  • 8 large eggs
  • 2 tbsp chopped dill
  • 100g frozen petits pois

Tip

To keep the cost down
Use a pack of smoked salmon trimmings

Method

  1. Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.

  2. Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.

  3. Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.

  4. Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

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