Smoked salmon and pea frittata

Smoked salmon & pea frittata

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 20 mins - 25 mins Cook: 20 mins - 25 mins


Serves 4
A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.

Nutrition and extra info

Nutrition: per serving

  • kcal423
  • fat24g
  • saturates5g
  • carbs22g
  • sugars0g
  • fibre3g
  • protein31g
  • salt3.15g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 200g pack smoked salmon
  • 8 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp chopped dill
  • 100g frozen petits pois


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Feb, 2018
We were very happy with this. Had around 400g of potatoes and that was ample. Used 4 chopped spring onions instead of the peas and coriander in place of dill. Added a slice of cooked bacon as it was lurking in the fridge. Omitted salt from the seasoning. Baked it in the oven at 170 fan for about 25 mins. Served it with peas and steamed leeks. It would have served at least 6 people, I think. Very good cold with salad on the following day.
19th Oct, 2016
The whole family enjoyed this. I boiled regular potatoes and then sliced them. I also added a few chopped spring onions and dotted a bit of goat feta on top. Dried dill worked fine. I baked this in the oven on 180 for about 25 mins so I didn't need to flip it or grill the top. This would be great for a breakfast buffet or picnic as you can eat it hot or cold. I think blanched asparagus or chopped green beans would be nice in this too.
12th Jan, 2016
How to grill the top? :)
14th Jul, 2015
Melted some butter in the pan added cooled potatoes and fried for a few minutes before adding egg mixture which included chopped spring onions & chives - didn't have dill. Topped with grated cheese before finishing under the grill.
7th May, 2013
Made this a few times and it's a great, fairly cheap meal, especially if you use salmon trimmings like I do. I also grill the top as previous posters have mentioned. Lovely light meal for the summer.
31st Jan, 2013
Have to admit, any bit that doesn't have smoked salmon in it - tastes pretty bland. More experimentation needed next time, maybe! But there will definately be a next time - it's very filling and satisfying and CHEAP!
28th Jul, 2012
A favourite in our house. I've made it exactly as the recipe says, again and again. Delicious, great flavours from the salmon and dill.
8th Feb, 2012
Delicious! I added some cheese to the mix. But I am sure it would be just as good without. Remember good seasoning also.
27th Jan, 2012
Rather than messing about with the plate and turning over I just grilled mine for 5 mins. Not sure I'd do this again, a very ,mild flavour - think I prefer the traditional frittata with chorizo added. Much more robust flavours.
17th Mar, 2011
This is an excellent recipe and I agree with the others, don't bother flipping it, just put it under the grill. We make this all the time, it's great for dinner, keeps well for a couple of days and is excellent for parties!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.