Scandi smoked salmon frittata
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Scandi smoked salmon frittata
Frittatas are a fab protein-packed, make-ahead meal. Serve warm, or pack a cold wedge for lunch
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
325Kcal
Fat
18gr
Saturates
6gr
Carbs
16gr
Sugars
2gr
Fibre
2gr
Protein
23gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 400g unpeeled potatoes, cut into 1.5cm dice
- 150g frozen edamame (soya beans) or peas
- 6 large eggs
- 2 tbsp chopped dill
- 1 x 120g pack smoked salmon trimmings
- ½ tbsp vegetable oil
To serve
- 150ml soured cream
- 1 tbsp chopped dill
- 1 x 120g pack smoked salmon
Optional toppings
- 2 tsp capers
- zest of 1 small lemon
- a handful of pea shoots (about 15g)
Step by step
Get ahead
The cooked and cooled frittata will keep in the fridge for up to 3 days. Remove from the fridge 30 mins before serving.
- Add the potatoes to a pan of boiling salted water and cook for 7 minutes, then add the frozen edamame and cook for 3 minutes more. Drain well. Preheat the grill to medium.
- Beat the eggs with some seasoning, then stir in the dill, smoked salmon trimmings and the still-warm potatoes and edamame.
- Heat the oil in an 18cm-base diameter nonstick ovenproof frying pan, swirling it around, then tip in the egg mixture. Shake gently to even out the mixture, then cook over a low to medium heat for 5-7 minutes until the egg is mostly set. Transfer to the grill to cook the top for 2-3 minutes until the frittata is set and golden. If the pan handle isn’t ovenproof, protect it from the grill by covering it with foil.
- Once cooked, leave the frittata to stand for at least 15 minutes before cutting into wedges to serve.
- If adding toppings, mix the soured cream with the dill and some seasoning, and spoon over the frittata. Add folds of smoked salmon, plus any optional extras you wish, for added flavour.
