Smoked salmon and pea frittata
- Serves: 4
- Prep: 5 mins
- Cook: 10 mins
A delicious smoked salmon and pea frittata recipe.
Ingredients
1 pack (100g) of smoked salmon trimmings, roughly chopped
8 large British Lion eggs
A handful of fresh dill, chopped
1 cup (100g) of frozen peas, defrosted
Zest of 1 lemon
4 Spring onions, chopped
Olive oil
A pinch of salt and pepper
25g Parmesan cheese, grated, to serve (optional)
For the salad:
1 bag (140g) of rocket, spinach and watercress leaves
For the dressing:
100 ml crème fraiche
Juice of 1 lemon
1 tsp wholegrain mustard
Salt and pepper, to taste
Method
- Beat the eggs in a large bowl and add the dill, lemon zest, salt and pepper and some grated parmesan.
- Heat olive oil in an oven-proof sauté or frying pan. Sauté the spring onions ((use a small amount of oil in a shallow pan and fry over a relatively high heat) for a few minutes to soften.
- Add the salmon trimmings to warm through and take on some extra flavour, along with the peas.
- Then, pour in the egg mix and cook, jiggling occasionally and moving the mixture around in the pan, until the bottom of the frittata is set and golden brown.
- Pop the frittata under the grill to finish cooking the top, for about 3-5 minutes. Finish with freshly grated parmesan if wanted.
- For the salad, mix the dressing ingredients together and toss with the leaves. To serve, tip the frittata on to a large plate and top with the salad.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
236 | 3.2g | 22.9g | 14.9g | 3.6g | 1.8g |
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