Smoked Salmon Frittata with Herb Salad

Ingredients

• 8 eggs
• 150 g smoked salmon, torn into pieces
• 100 g cream cheese
• 3 spring onions, sliced
• 2 tbsp fresh dill, roughly chopped
• 1 lemon, zested
• 2 tbsp olive oil
• salt and black pepper
• 60 g rocket or watercress
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 tbsp capers
• crusty sourdough bread, to serve
• pickled cucumber, to serve

Method

1. Preheat the grill to high. Whisk the eggs in a large bowl with the lemon zest, spring onions, dill, grated courgette and peas. Season generously with salt and black pepper.
2. Heat 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. Scatter the smoked salmon pieces across the surface, then dot small spoonfuls of cream cheese over the top.
4. Cook 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. Transfer the pan to the grill for 4–5 minutes, until the top is just set with a light golden blush and the centre has a faint wobble that firms as it rests.
6. While the frittata rests for a couple of minutes, toss the rocket with the lemon juice, extra virgin olive oil and capers. Season to taste.
7. Cut the frittata into generous wedges and serve with the herb salad piled alongside, sourdough on the board, and bowls of thick Greek yoghurt and pickled cucumber to spoon over.