Smoked Salmon Frittata with Herb Salad

• 8eggs
• 150 gsmoked salmon, torn into pieces
• 100 gcream cheese
• 3spring onions, sliced
• 8 gdill, chopped
• 2 gfinely grated lemon zest
• 2 tbspolive oil
• Fine salt, to taste
• 60 grocket
• 30 mllemon juice
• 2 tbspextra virgin olive oil
• 1 tbspcapers
• Black pepper, to taste
• 160 gpickled cucumber (optional)

Method

1. 1Heat the grill to high. Whisk the eggs with the lemon zest, spring onions and 6 g chopped dill. Add black pepper and only a little salt; the smoked salmon and capers are already salty.
2. 2Heat the olive oil in a 24cm ovenproof non-stick frying pan over medium heat. Once the oil shimmers, pour in the egg mixture and let it settle into an even layer.
3. 3Scatter the smoked salmon pieces across the surface, then dot small spoonfuls of cream cheese over the top.
4. 4Cook without stirring for 5–6 minutes, until the edges are set and the base is golden when you lift it gently with a spatula.
5. 5Transfer the pan to the grill for 4–6 minutes until lightly golden and fully set in the centre, with no liquid egg. If the top colours before the centre sets, move it further from the grill and cook a little longer. Rest for 2 minutes, keeping a cloth over the hot handle.
6. 6Toss the rocket with 30 ml lemon juice, the extra virgin olive oil, capers and remaining 2 g chopped dill. Taste before adding salt.
7. 7Cut into four wedges and serve with the herb salad and optional pickled cucumber.

Per serving

kcal

459

protein

26.8g

fibre

0.8g

carbs

4.2g

fat

36.9g