Smoked salmon and pea frittata recipe

• 100 g (3.5oz) smoked salmon trimmings, roughly chopped
• 8 large eggs
• 1 handful of fresh dill, chopped
• 100 g (3.5oz) frozen peas, defrosted
• 1 lemon, zest only
• 4 spring onions, chopped
• 1 dash olive oil
• 1 pinch salt and pepper
• 25 g (0.9oz) Parmesan cheese, grated, to serve (optional)
• 100 ml (3.5fl oz) creme fraiche
• 1 lemon, juice only
• 1 tsp wholegrain mustard
• 1 pinch salt and pepper, to taste
• 140 g (4.9oz) rocket, spinach and watercress leaves

1. Beat the eggs in a large bowl and add the dill, lemon zest, salt and pepper and some grated parmesan.
2. Heat olive oil in an oven-proof saute or frying pan.
3. Saute the spring onions (use a small amount of oil in a shallow pan and fry over a relatively high heat) for a few minutes to soften.
4. Add the salmon trimmings to warm through and take on some extra flavour, along with the peas.
5. Then, pour in the egg mix and cook, jiggling occasionally and moving the mixture around in the pan, until the bottom of the frittata is set and golden brown.
6. Pop the frittata under the grill to finish cooking the top, for about 3-5 minutes.
7. Finish with freshly grated Parmesan if wanted.
8. For the salad, mix the dressing ingredients together and toss with the leaves.
9. To serve, tip the frittata on to a large plate and top with the salad.

salmon, eggs, handful, frozen peas, lemon, spring onions, olive oil, salt, parmesan cheese, creme fraiche, lemon, wholegrain mustard, salt, rocket

Taken from www.lovefood.com/guide/recipes/19645/smoked-salmon-and-pea-frittata-recipe (may not work)