Smoked Salmon & Pea Frittata

Serve with a salad of tossed leaves and crusty bread for a complete meal.

Serves 4

4 free-range eggs

300g hot smoked salmon trimmings, skin and bones removed, flesh flaked

1 cup frozen peas, defrosted

a handful fresh dill or green fennel, chopped

1 lemon, zest only

sea salt and freshly ground black pepper

olive oil

4 green onions, chopped

½ cup grated Origin Earth Pecorino

1              Break eggs into a bowl and whisk with a fork until evenly blended. Add salmon, peas, dill, lemon zest and a grind of salt and black pepper and mix gently to combine.

2              Preheat oven grill.         

3              Place a splash of oil and green onions in frying pan over a medium heat and cook, stirring, for a few minutes or soften onions. Pour in egg mixture and spread out evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be uncooked. Scatter with cheese, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a serving platter.