Frittata with Fennel and Smoked Salmon

This is so versatile, can be eaten for breakfast, brunch, lunch or as a starter for evening meal. You can always swap the smoked salmon for trout or even mackerel fillets.

Cooking time 25-30 mins

Serves: 4 Carbs: 4
Cals: 195   Sugars: 3
Fats: 14   Fibre: 3
Saturates: 4   Protein: 14

Ingredients

Method

1 tbsp olive oil

1 fennel bulb – thinly sliced

400g leeks, thinly sliced

2tbsp chopped dill (plus bit extra)

2tbsp chopped chives (plus bit extra)

4 tbsp chopped flat leaf parsley (plus bit extra)

8 medium eggs

1 glove garlic

zest 1 lemon

100g smoked salmon – sliced

1 tbsp capers

8-10 cornichons – chopped

Pomegranate molases or balsamic glaze (optional)

Heat oven 180 / gas 5.
Heat oil in oven proof frying pan over medium heat.
Cook, fennel and leeks, stirring for 6-8 minutes or until softened.
Add chopped herbs.
Whisk eggs & zest in jug, season with salt & pepper.
Combine egg & leek mixture in pan, cook for approx 3 minutes until edges begin to set.
Transfer to oven and cook for approx 15 minutes or until set.
When cooked, turn out, top with salmon (or any other fish you are using).
Scatter capers, cornichons & few more chopped herbs, (try adding some pomegranate molases or balsamic glaze over fritatta)
Serve with mixed salad.