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Smoked Salmon Frittata

Recipe

A delightful lunch idea for the more sophisticated diner.

Serves: 4 people   |   Prep time: 7 minutes   |   Cooking time: 15 minutes

Italian   |   Main

  

Ingredients

  • 8 Large Eggs
  • 200g Specially Selected Smoked Salmon – choose between Beechwood or Beetroot
  • 40g Kale
  • 300g Maris Peer baby potatoes 80g Leeks 30g Greenvale butter Splash of olive oil Sea salt and black pepper

  

Method

  1. Preheat the grill to medium.
  2. Thinly slice the potatoes, cook in some boiling salted water for 3 mins - then drain.
  3. In a bowl, break the eggs and whisk, season with a little salt and some black pepper.
  4. Cut the smoked salmon into strips.
  5. Wash, and dry the leek – then thinly slice.
  6. Shred the kale.
  7. Melt the butter with the olive oil into a large non-stick frying pan.
  8. Add the potato, egg, leeks and kale – cook on a low light gently stirring for a few mins.
  9. Add the smoked salmon, and stir round once.
  10. Cook the frittata for 2/3 mins on a very low light without stirring – to set the base.
  11. Then put the frying pan under the grill and cook for about 2/3 mins till the top is slightly browned and the frittata is set.
  12. Transfer to a plate and cut into slices.