Smoked Salmon & Pea Frittata Recipe
Introduction
This smoked salmon and pea frittata is a delightful, light dish perfect for breakfast, brunch, or a simple dinner. Combining creamy eggs, tender new potatoes, and smoky salmon, it’s both flavorful and satisfying. Plus, it’s easy to prepare and sure to impress.
Ingredients
- 500g new potatoes
- 200g pack smoked salmon
- 8 large eggs
- 2 tbsp chopped dill
- 100g frozen petits pois
- 3 tbsp olive oil (for cooking)
- Salt and pepper, to taste
Instructions
- Step 1: Thickly slice the new potatoes and cook them in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
- Step 2: Cut the smoked salmon into wide strips. In a bowl, crack the eggs and beat with a fork until lightly foamy. Stir in the smoked salmon, chopped dill, frozen petits pois, and season generously with salt and pepper. Then fold in the cooled potatoes.
- Step 3: Heat 3 tablespoons of olive oil in a large non-stick frying pan over fairly low heat. Pour in the egg mixture carefully and cook for 10-15 minutes, until the eggs are starting to set just beneath the surface.
- Step 4: Place a plate slightly larger than the pan on top, invert the frittata onto it, then slide the frittata back into the pan to cook the underside for another 5 minutes until browned.
- Step 5: Transfer the frittata to a plate and let it cool for 5 minutes before cutting into wedges. Serve with a fresh tomato and chive salad for a refreshing complement.
Tips & Variations
- To keep the cost down, use a pack of smoked salmon trimmings instead of whole slices.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying it out. This dish is best enjoyed fresh but can also be eaten cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen petits pois?
Yes, fresh peas work well. Simply blanch them briefly before adding to the egg mixture to keep their vibrant color and sweetness.
What type of pan is best for making a frittata?
A large non-stick frying pan is ideal as it helps the frittata cook evenly without sticking, making it easier to flip and slide out once cooked.
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Smoked Salmon & Pea Frittata Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A delicious and hearty smoked salmon and pea frittata featuring tender new potatoes, fresh dill, and peas, cooked slowly in a skillet to create a fluffy, flavorful dish perfect for brunch or a light dinner.
Ingredients
Vegetables & Herbs
- 500g new potatoes
- 100g frozen petits pois
- 2 tbsp chopped dill
Protein
- 200g pack smoked salmon
- 8 large eggs
Other
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prepare the potatoes: Thickly slice the new potatoes and place them in a pan of boiling salted water. Cook until just tender, about 10 minutes. Drain well and leave to cool slightly.
- Mix the egg mixture: Cut the smoked salmon into wide strips. Crack the eggs into a bowl and beat with a fork until lightly foamy. Stir in the salmon, chopped dill, frozen petits pois, and season generously with salt and pepper. Finally, fold in the cooled potatoes.
- Cook the frittata base: Heat 3 tablespoons of olive oil in a large non-stick frying pan over low to medium heat. Carefully pour in the egg mixture and cook gently for 10 to 15 minutes until the eggs start to set just beneath the surface but are still slightly runny on top.
- Invert and finish cooking: Place a plate slightly larger than the pan on top, then carefully invert the frittata onto the plate. Slide it back into the pan, cooked side up, and cook for a further 5 minutes to brown the underside and finish cooking through.
- Serve: Transfer the frittata to a serving plate and allow it to cool for about 5 minutes before slicing into wedges. Serve with a fresh tomato and chive salad for a bright accompaniment.
Notes
- Use smoked salmon trimmings to reduce cost without compromising flavor.
- Ensure to cook the frittata slowly over low heat to prevent burning and to achieve a fluffy texture.
- Letting the frittata rest for a few minutes before cutting helps it set and makes it easier to slice.
- Adding a light salad balances the richness of the frittata.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Frittata
- Method: Stovetop
- Cuisine: British
Keywords: smoked salmon, pea frittata, new potatoes, brunch recipe, easy frittata, dill, eggs
