Hot smoked salmon & watercress frittata
Author: www.watercress.co.uk
Serves: 4
Ingredients
- 1 tbsp olive oil
- 6 spring onions, finely sliced
- 150g watercress
- 150g hot smoked salmon
- Zest of half a lemon
- ¼ tsp dried chilli flakes (optional)
- Salt and pepper to taste
- Pinch of ground nutmeg
- 10 large, free-range eggs
- 1 tbsp crème fraîche
- 25g feta cheese, thinly sliced (optional)
Method
- Pre-heat the grill.
- Warm the olive oil in a non-stick frying pan with an oven-proof handle and sauté the spring onions over a gentle heat for a few minutes until soft.
- Add the watercress and stir, gently, until the watercress begins to wilt.
- Remove the skin from the hot smoked salmon, and flake it into pieces into the pan.
- Add the lemon zest and dried chilli, if using.
- In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg, add the crème fraiche and whisk until combined.
- Pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set and the top is still wobbly.
- Scatter over the feta cheese (if using).
- Pop the frittata under the grill for another 2-3 minutes, to finish cooking the top.
