Dream dinners: Smoked salmon frittata wedges

Ideally, try to source wild smoked salmon as it will contain a better quality of salmon’s sleep-enhancing nutrients magnesium, vitamins B6 and D and tryptophan.

Salmon frittata
Joff Lee

SERVES 4

PREP 10 minutes
COOK 25 minutes

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 medium carrot, diced
2 celery sticks, diced
1 tbsp fennel seeds
1 tbsp cumin seeds
8 medium free-range eggs
1 small bunch fresh dill, chopped
200g good-quality smoked salmon (ideally wild), cut into small pieces
Salt and freshly ground black pepper
Green salad, to serve

  1. Heat the oil in a large nonstick frying pan over a low to medium heat. Cook the onion, garlic, carrot and celery, stirring occasionally, for about 6-8 minutes until tender. Stir in the fennel and cumin seeds.
  2. Beat the eggs in a clean bowl and stir in the dill, smoked salmon and a little salt and pepper. Preheat your grill to high.
  3. Add the egg mixture to the hot pan and stir gently. Reduce the heat to barely simmering and cook gently for 10-15 minutes until the frittata is set and golden brown underneath and the top is just beginning to set.
  4. Pop the pan under the hot grill for a few minutes until the top is set and golden brown.
  5. Slide the frittata out of the pan on to a serving plate or board. Set aside to cool slightly for a few minutes. Cut into four wedges and serve with a green salad.

TIP For a veggie version, omit the smoked salmon and cook some diced squash, sweet potato or pumpkin with the onion and carrot. You can also add a handful of frozen peas.

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