Smoked salmon and pea frittata

Smoked salmon & pea frittata

  • Rating: 4 out of 5.25 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

Ingredients

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.25 ratings
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content