A frittata always hits the spot – here's a posher version!
I had the usual suspects - leftover roasties – never wasted – and eggs, 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 – with any of the sides mentioned in the previous recipe.
Or you could try a spiced salmon version ...
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