Smoked salmon & pea frittata
- Preparation and cooking time
- Prep: -
- Cook: -
- Serves 4
A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.
- 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.
TO KEEP THE COST DOWN
Use a pack of smoked salmon trimmings