Smoked salmon frittata

A delicious, protein-packed omelette which works well for supper and tastes good cold or warmed up again for lunch the next day.


  • 300 g courgettes
  • 200 g smoked salmon
  • 8 free-range eggs
  • 2 tbsp dill
  • 100 g petits pois
  • tomato, watercress, spinach


Thickly slice the courgettes and gently fry in a little butter until just tender (about 10 mins). Cut the smoked salmon into wide strips. Crack the eggs into a bowl, beat until lightly foamy. Stir in the salmon, dill, peas, salt, pepper and any other herbs you may like.  Finally stir in the courgettes. Heat a couple of tablespoons of olive oil in a large frying pan, pour in the egg mixture and cook on a low heat for 10-15 mins until the egg is starting to set. Turn the frittata by sliding it onto a plate and flipping and cook for a further 5 mins. Slide back onto the plate and leave to cool for 5 mins before serving. Serve with a tomato, watercress and spinach salad.

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