Dream dinners: Smoked salmon frittata wedges 

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Dream dinners: Smoked salmon frittata wedges

By Heather Thomas & Alina Tierney

Published: | Updated:

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.

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

  • 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.
  • 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.
  • 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.
  • Pop the pan under the hot grill for a few minutes until the top is set and golden brown.
  • 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.