Another weekend breakfast treat …

 or brunch if you prefer, with add-ons – a frittata hits the spot.

My next suggest is a combination of leftovers, staples and a treat.

I had leftover roasties – never wasted! I had the usual suspects – eggs and mature Cheddar cheese and a bunch of spring onions. The treat – smoked salmon.

Smoked Salmon Frittata

Serves 4

You'll need a large frying pan

240g roasties, cut into small pieces – plus

any crispy bits too!

1 bunch of spring onions, finely chopped

3 large eggs, beaten

2 handfuls of grated mature Cheddar cheese -

as a guide a handful weighs 75g approximately

100g packet of smoked salmon, snipped into

small pieces

a drop of rapeseed oil

black pepper

Heat a drop of rapeseed oil in your frying pan. Add the roasties and the spring onions and sauté for 3-4 minutes. Add the snipped pieces of smoked salmon and fold into the roasties and onions, sauté for 2 minutes.

Pre-heat your grill – BEFORE YOU TURN IT ON

ENSURE THAT THE FRYING PAN YOU'RE USING

WILL SLIDE EASILY INTO THE SPACE LEAVING AT

LEAST TWO INCHES GAP BETWEEN THE PAN AND

THE GRILL ITSELF, OTHERWISE YOU'LL BURN

THE TOP AND THE MIDDLE WON'T BE COOKED

Add the grated cheese to the beaten eggs to the roasties, onions and smoked salmon and cook on a medium heat on the hob for 2/3 minutes. Transfer the pan to the grill - cook for 2/3 minutes Remove the pan from the grill - USING OVEN GLOVES.

Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place back under the grill for another 2/3 minutes and check – it should be golden brown but if your preference is for a darker colour carry on to your desired taste.

Serve on warmed plates – photos and bits and pieces to follow!