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Pea, feta and hot smoked salmon frittata

Most of us cook from a rotating menu of a dozen or so meals. Dish magazine’s food editor and easy everyday meal expert Claire Aldous offers some fresh inspiration. Add flowers and a glass of wine to transform the everyday into something extraordinary.

2 cups peas, cooked
3 big handfuls spinach leaves, washed
2 tbsp olive oil
knob of butter
2 cloves garlic, crushed
3 spring onions, thinly sliced
300g hot smoked salmon 
8 eggs
finely grated zest of 1 lemon
1⁄4 cup chopped basil
100g soft feta cheese
sea salt and freshly ground pepper

Preheat the grill to high. 

Put the spinach in a large bowl and cover with boiling water. Turn to wilt then drain and refresh in cold water. Drain again, roll up in a clean tea towel and squeeze out the excess water. Chop roughly.

Heat oil and butter in a 28cm ovenproof sauté pan. Cook garlic and spring onions, then add the smoked salmon.

Whisk eggs, lemon zest and basil in a large bowl and season well. Stir in the peas and spinach then pour the mixture over the salmon in the sauté pan. Evenly distribute the filling with a fork, pulling the salmon to the surface of the frittata. 

Crumble over the feta and cook over a low heat until most of the egg has set. Place under the grill for a few minutes until the top is set and lightly golden. 

Serves 6-8

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