Smoked salmon and pea frittata recipe
A chunky frittata made from smoked salmon, fresh dill, peas, onions, lemon and parmesan. Serve with watercress and a crème fraiche dressing.
Ingredients
- 100 g smoked salmon trimmings, roughly chopped
- 8 large eggs
- 1 handful of fresh dill, chopped
- 100 g frozen peas, defrosted
- 1 lemon, zest only
- 4 spring onions, chopped
- 1 dash olive oil
- 1 pinch salt and pepper
- 25 g Parmesan cheese, grated, to serve (optional)
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