Smoked salmon, pea and red onion frittata

Smoked salmon, pea and red onion frittata

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Everyone seems to enjoy this quick and easy dish. I often take it along on family picnics, as it tastes just as good when it’s cold. Smoked salmon and dill give the frittata distinctive flavours, but you can adapt the recipe to use whatever you happen to have in the fridge. A frittata is a great way to showcase seasonal vegetables – peas and broad beans as here, but also asparagus, baby artichokes, sprouting broccoli and wild mushrooms. And, of course, you can vary the herbs and cheese too. Have fun creating your own versions.

Ingredients

Quantity Ingredient
150g good-quality smoked salmon
2 red onions, peeled
1 courgette
1/2 large red pepper, cored and deseeded
8 free-range large eggs
sea salt
freshly ground black pepper
1 tablespoon dill, chopped
100g cheddar, finely grated
olive oil, for cooking
100g freshly podded peas
or 100g broad beans
chives, snipped, to finish

Method

  1. Heat the oven to 160°C. Cut the smoked salmon into strips. Cut the red onions, courgette and red pepper into small, even-sized dice.
  2. Add the peas or broad beans to a pan of boiling salted water and blanch for a couple of minutes, then drain and refresh in cold water; drain and pat dry.
  3. In a large bowl, beat the eggs with a fork until lightly foamy. Season with salt and pepper and then add the peas or broad beans, chopped dill, smoked salmon and grated cheese.
  4. Heat a little olive oil in a non-stick (or well-seasoned) ovenproof frying pan, about 23 cm in diameter, over a medium heat. Add the onion and cook gently for 2–3 minutes to soften slightly, then add the courgette and red pepper and cook together for 2–3 minutes.
  5. Pour the egg mixture over the vegetables in the pan and cook over a low heat for 3–4 minutes. Now transfer the frying pan to the oven and cook for 6–8 minutes until the egg is set and golden on the surface.
  6. Sprinkle the frittata with snipped chives. Cut into portions and serve with a watercress salad.
Tags:
The Kitchin Restaurant
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