Smoked Salmon Frittata
Using leftover cooked potato, frittata with a quick and easy egg dish to serve for lunch or a light meal.
Servings: 2 servings
Calories: 484kcal
Equipment
- frying pan non stick
Ingredients
- 1 leek large, trimmed and sliced
- 250 g cooked potato cut into chunks
- 100 g smoked salmon cut into bitesize pieces
- 100 g peas frozen ones, defrosted
- 4 large eggs lightly beaten
- 1 tbsp fresh chives finely chopped
- 60 g cheese hard cheese, cheddar or emmental ideal
To Finish
- 1 tbsp reduced-fat crème fraiche
- 1 tsp fresh dill chopped
- pepper to season
- 1 tsp lemon juice (a squeeze of fresh lemon)
Instructions
- Preheat the grill and also pre-heat the pan on a medium heat for around 30-60 seconds.
- First add the chopped leek to the pan. When the leeks are soft add the potato.
- Next add the chopped smoked salmon and the defrosted peas.
- Give it a stir so ingredients are well distributed.
- Beat the chives into the egg and pour over the pan. Coax the egg all around the pan before it starts to cook and then allow to set around the hot ingredients.
- When the egg is nearly cooked, pop the pan under the grill making sure the handle is still sticking out. Grill for one minute.
- After one minute sprinkle over the cheese. Grill for a further minute.
- Serve immediately. A dollop of creme fraiche, some dill and a green salad works well.
Nutrition
Calories: 484kcal | Carbohydrates: 37g | Protein: 33g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 369mg | Sodium: 740mg | Potassium: 968mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2016IU | Vitamin C: 52mg | Calcium: 322mg | Iron: 5mg
