Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
An elegant brunch frittata with a hint of cream.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 8 eggs
- 150 g smoked salmon, torn
- 2 tbsp double cream (heavy cream)
- 2 spring onions (scallions), sliced
- Small handful of dill
- 1 tbsp olive oil
- Black pepper and a squeeze of lemon
Method
- Heat the oven to 190°C (fan 170°C). Warm the oil in an ovenproof pan and soften the spring onions for 2 minutes.
- Beat the eggs with the cream, dill and pepper.
- Pour into the pan, then scatter over the smoked salmon.
- Cook on the hob for 2 minutes, then bake for 10 minutes, until just set. Finish with lemon.
Swaps and tips
Smoked salmon trimmings are cheaper than slices and work perfectly. A spoon of crème fraîche on the side is lovely.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 2 g | 0 g | 23 g | 304 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
