Hot smoked salmon and watercress frittata recipe

This hot smoked salmon and watercress frittata recipe is simple and quick enough for breakfast, yet impressive enough to serve for supper or lunch with friends and family, this frittata is loaded with goodness. If you’re not a fan of fish, replace it with some cooked ham or chicken, or for a vegetarian option, try chickpeas or roasted sweet potato.

Ingredients (serves 4)

1tbsp olive oil

6 spring onions, finely sliced

150g watercress

150g hot smoked salmon

Zest of half a lemon

¼tsp dried chilli flakes (optional)

Salt and pepper to taste

Pinch of ground nutmeg

10 large, free-range eggs

1tbsp crème fraîche

25g feta cheese, thinly sliced (optional)

Method

Pre-heat the grill.

Warm the olive oil in a non-stick frying pan with an oven-proof handle and sauté the spring onions over a gentle heat for a few minutes until soft.

Add the watercress and stir, gently, until the watercress begins to wilt.

Remove the skin from the hot smoked salmon, and flake it into pieces into the pan. Add the lemon zest and dried chilli, if using.

In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg, add the crème fraiche and whisk until combined. Pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set and the top is still wobbly.

Scatter over the feta cheese (if using).

Pop the frittata under the grill for another three minutes, to finish cooking the top.

Recipe courtesy of watercress.co.uk