Smoked Salmon and Dill Frittata

Ingredients

• 8 large eggs
• 150 g smoked salmon
• 100 ml crème fraîche
• 20 g fresh dill
• 4 spring onions
• 2 tbsp capers
• 2 tbsp olive oil
• 1 tsp black pepper

Method

1. 1

   Preheat the grill to medium-high. Whisk the eggs with the crème fraîche, chopped dill, and a generous grind of black pepper.

2. 2

   Slice the spring onions and tear the smoked salmon into bite-sized pieces.

3. 3

   Heat the olive oil in an ovenproof frying pan over a medium heat. Fry the spring onions for 2 minutes until softened.

4. 4

   Pour in the egg mixture, scatter over the salmon and capers, and cook undisturbed for 5–6 minutes until the base is set.

5. 5

   Transfer to the grill for 3–4 minutes until the top is golden and just set. Slice into wedges and serve warm.