Salmon frittata

Salmon frittata
  • 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)
  • 10 eggs
  • salt and pepper to taste
  • pinch ground nutmeg
  • 1 tbsp crème fraîche
  • 25g feta cheese, thinly sliced
  1. Preheat the grill. Warm the olive oil in a frying pan with an ovenproof 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.
  2. Remove the skin from the hot smoked salmon and flake it in pieces into the pan. Add the lemon zest and dried chilli.
  3. Break the eggs into a bowl and season generously with salt, black pepper and a pinch of nutmeg. Add the crème fraîche and whisk until combined. Add to the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then until the bottom is set and the top still wobbly. Scatter over the feta cheese, pop under the grill for another 2-3 mins to finish the top, remove from the grill and serve.
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