Smoked salmon, pea and broccoli frittata with homemade chips

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 Smoked salmon, pea and broccoli frittata with homemade chips

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

  Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat well for less. 

Ingredients

For the chips

• 3 large floury potatoes, cut into 1cm/½in chips
• drizzle of rapeseed oil

For the frittata

• 6 free-range eggs
• 2 tbsp milk
• 60g/2¼oz smoked salmon trimmings
• 1 tbsp oil
• 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced
• 100g/3½oz frozen peas
• salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/Fan 180C/Gas 6.
2. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
3. Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.
4. Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute.
5. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
6. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
7. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
8. Slide the frittata onto a plate, cut it into slices and serve with the chips.

 

 

 

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