Smoked salmon, pea and broccoli frittata with homemade chips
Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat well for less.
Each serving provides 458 kcal, 22g protein, 46g carbohydrates (of which 3g sugars), 19g fat (of which 4g saturates), 7g fibre and 0.8g salt.
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Ingredients
For the chips
- 900g/2lb floury potatoes, cut into 1cm/½in chips
- drizzle of rapeseed oil
For the frittata
- 6 free-range eggs
- 2 tbsp milk
- 60²µ/2¼´Ç³ú smoked salmon trimmings
- 1 tbsp oil
- 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced
- 100g/3½oz frozen peas
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.
Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute.
Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
Slide the frittata onto a plate, cut it into slices and serve with the chips.