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Hot smoked salmon & pea frittata with dill
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Serves: 3 - 4
250g fresh peas, podded
6 Waitrose British Blacktail Large Eggs
150g Waitrose Kiln Roasted Scottish Salmon Slices, flaked
1 tbsp chopped fresh dill
3 tbsp double cream
3 tbsp grated Grana Padano
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
Typical values per serving:
This recipe was first published in August 2014.