Smoked salmon and pea frittata
A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 - 25 mins
Cook 20 - 25 mins
- 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.
- 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.
- 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.
- 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.
To keep the cost down
Use a pack of smoked salmon trimmings
Per serving
423 kcalories, protein 31g, carbohydrate 22g, fat 24 g, saturated fat 5g, fibre 3g, salt 3.15 g
Recipe from Good Food magazine, April 2003.
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http://www.bbcgoodfood.com/recipes/3356/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 - 25 mins
Cook 20 - 25 mins
Ingredients
- 500g new potatoes
- 200g pack smoked salmon
- 8 large eggs
- 2 tbsp chopped dill
- 100g frozen petits pois
Per serving
423 kcalories, protein 31g, carbohydrate 22g, fat 24 g, saturated fat 5g, fibre 3g, salt 3.15 g




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