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
Nutrition (per serving)
- Calories
- 405 kcal
- Protein
- 27.9 g
- Carbohydrate
- 2.8 g
- of which sugars
- 1.6 g
- Fat
- 31.2 g
- of which saturates
- 10.9 g
- Fibre
- 0.8 g
- Salt
- 2.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the grill to medium-high. Whisk the eggs with the crème fraîche, chopped dill, and a generous grind of black pepper.
- 2
Slice the spring onions and tear the smoked salmon into bite-sized pieces.
- 3
Heat the olive oil in an ovenproof frying pan over a medium heat. Fry the spring onions for 2 minutes until softened.
- 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
Transfer to the grill for 3–4 minutes until the top is golden and just set. Slice into wedges and serve warm.
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