Smoked Salmon and Pea Frittata Ingredients: For the frittata: 100g of smoked salmon trimmings, roughly chopped 8 large eggs handful of fresh dill, chopped 100g frozen peas, defrosted zest of 1 lemon 4 spring onions, chopped olive oil pinch of salt and pepper 25g parmesan cheese, grated, to serve (optional) For the salad: 140g rocket, spinach and watercress leaves For the dressing: 100ml creme fraiche juice of 1 lemon 1 tsp wholegrain mustard salt and pepper, to taste Method: To make the frittata, 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 ovenproof 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 for about 3-5 minutes to finish cooking the top. Finish with freshly grated parmesan if wanted. For the salad, mix the dressing ingredients together and toss with the leaves.
Posted on: Thu, 26 Sep 2013 05:12:16 +0000
Trending Topics
Recently Viewed Topics
© 2015