Smoked Salmon Frittata
Fritatta is a favourite of mine. It is quick, easy and tasty. The recipe below is one of hundreds of combinations you can use to make a frittata. I find them a great way to use up leftover vegetables in the fridge and can be eaten for breakfast, lunch or dinner. I would suggest roasting a big batch of vegetables at the beginning of the week that can easily be added to recipes, like this, when you are short of time during the week. This recipe serves one but multiply the ingredients and make on a Sunday night to have for breakfast or lunches during the week with a side salad.
- 2 eggs, beaten
- Handful of roasted sweet potato
- Handful of roasted courgette
- Handful of spinach, wilted
- 50g smoked salmon
- Salt and pepper
- 1 tsp Olive oil
- Turn the grill on to a medium heat.
- Place the olive oil in a small frying pan on the hob over a medium heat.
- Add the roasted sweet potato, courgette, and spinach to heat up for a few minutes, stirring occasionally.
- Crack the eggs into a bowl, season with salt and pepper and whisk with a fork until combined.
- Tear the smoked salmon into pieces and place evenly on top of the vegetables, then pour over the eggs.
- Allow the frittata to cook for 5 minutes or so until it starts to harden and finish cooking the top under the grill.
- Sprinkle with dill before serving.