Smoked Salmon, Pea and Broccoli Frittata

A budget-friendly smoked salmon frittata with peas and broccoli, served with homemade oven chips.

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Recipe Info
Servings: 4
Prep: 30m
Cook: 1h
Total: 1h 30m
Ingredients
  • 900g floury potatoes, cut into 1cm chips
  • drizzle of rapeseed oil
  • 6 free-range eggs
  • 2 tbsp milk
  • 60g smoked salmon trimmings
  • 1 tbsp oil
  • 85g broccoli (about a quarter of a head), florets thinly sliced
  • 100g frozen peas
  • salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 200°C (180°C fan)/Gas 6.
  2. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
  3. Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.
  4. Heat half the oil in a large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further minute.
  5. Add the remaining oil, shake the pan to distribute the greens evenly, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
  6. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
  7. Bake the frittata for 10-12 minutes, or until the top has puffed up and it is fairly firm. Leave to cool slightly.
  8. Slide the frittata onto a plate, cut into slices and serve with the chips.
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