zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Hot smoked salmon & pea frittata with dill

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Hot smoked salmon & pea frittata with dill

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 3 - 4

    Ingredients

    250g fresh peas, podded
    6 Waitrose British Blacktail Large Eggs
    150g Waitrose Kiln Roasted Scottish Salmon Slices, flaked
    15g butter
    1 tbsp chopped fresh dill
    3 tbsp double cream
    3 tbsp grated Grana Padano

    Method

    1. Cook the peas in boiling water for 2–3 minutes. Drain, refresh under cold water then drain again and pat dry.

    2. Beat the eggs with plenty of seasoning and fold in the flaked fish and the peas. Melt the butter in a 20cm deep non-stick frying pan until foaming and add the egg mixture. Cook for 4–5 minutes over a medium heat until the egg is set and the base is golden, lifting up the middle of the mixture during cooking with a spatula to let the egg run under and set.

    3 .Stir the dill into the cream, season and spoon over the top of the omelette. Scatter with cheese and place under a preheated grill until golden and bubbling

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary