Description
A light and fluffy Smoked Salmon and Broccoli Frittata made with tender greens, peas, and smoky salmon. This protein-packed one-pan meal is healthy, easy, and ready in just 20 minutes.
Ingredients
1 tbsp olive oil
220 g (8 oz) long-stemmed broccoli, trimmed and chopped into chunks
150 g (5 oz) petit pois or frozen peas
125 g (5 oz) smoked salmon, chopped into strips
6 medium free-range eggs, beaten
Sea salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large oven-safe frying pan over medium heat.
- Add the chopped broccoli and fry for about 5 minutes until starting to soften.
- Add the peas and cook for another 3–4 minutes, stirring occasionally, until tender.
- Scatter the smoked salmon evenly over the vegetables.
- Pour in the beaten eggs and season with salt and pepper.
- Cook gently until the base is mostly set but the top remains slightly runny.
- Transfer the pan under a hot grill for 2–3 minutes until the top is set and lightly golden.
- Allow to cool slightly before slicing and serving warm or cold.
Notes
Swap smoked salmon for cooked fresh salmon or skip it for a vegetarian version.
Add spinach, courgette, or asparagus for variation.
Stir in feta, cheddar, or parmesan for extra richness.
For extra flavor, add a squeeze of lemon or fresh herbs like dill or chives.
Store in the fridge up to 3 days or freeze portions for up to 1 month.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 240
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 280 mg
