Simple enough to make for breakfast, yet impressive enough to serve to dinner guests, this smoked salmon and watercress 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.
Crack the eggs in a bowl, then season generously with salt, black pepper and a pinch of nutmeg. Add the crème fraiche and whisk until combined.
Pour mixture into the pan and cook over a gentle heat, moving it 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 2-3 minutes, to finish cooking the top.
Recipe courtesy of watercress.co.uk
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