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Smoked salmon and pea frittata

Smoked salmon & pea frittata

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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal423
fat24g
saturates5g
carbs22g
sugars0g
fibre3g
protein31g
salt3.15g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TO KEEP THE COST DOWN

Use a pack of smoked salmon trimmings

Recipe from Good Food magazine, May 2002

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Overall rating

A star rating of 4.2 out of 5.25 ratings
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