Smoked Salmon and Pea Frittata
A wonderfully moist frittata with courgettes, peas and smoked salmon. It tastes just as good the next day, so it’s excellent leftover for lunch.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200C/180C fan. Set a large frying pan over a medium-high heat and add a dash of the olive oil. Once hot, add the sliced courgettes and fry for 7-8 minutes, until golden. Remove from the heat and stir through the peas, keep on a very low heat while you prepare the eggs.
Step 2
Whilst the courgettes are cooking, lightly whisk together the eggs, then add the lemon zest, chopped dill, smoked salmon, a pinch of salt and some black pepper.
Step 3
Pour the beaten eggs and salmon mixture into the pan containing the cooked courgettes and peas. Place into the oven for 10-12 minutes, until golden and lightly set. (Tip: the frittata will puff up when it’s cooked). Remove from the oven and leave to settle for a moment or two before slicing.
Step 4
Whilst the frittata is cooling, whisk together the lemon juice remaining olive oil, a pinch of sugar and season generously with salt and pepper. Toss through Italian style salad.
Step 5
Slice the frittata into four and serve with the salad.
- Ingredients
- Based on 4 servings
-
2 Courgettes, cut into ½ cm rounds 2x Sainsbury's Courgettes Loose -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
100g Baby leaf salad 1x Sainsbury's Baby Leaf Salad 90g -
100g Smoked Salmon, thinly sliced 1x Harbour Smokehouse Smoked Salmon 100g -
10g Dill, roughly chopped 1x Sainsbury's Bunched Dill 20g -
100g Peas 1x Stamford Street Co. Peas 850g -
6 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
6 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g