Gorgeously green but not too goody-goody, this chunky frittata is flavoured with dill and works well served warm, at room temperature or cold – or even sandwiched between slices of sourdough bread. If you don’t eat fish, you could use a slab of feta instead of the salmon and replace the dill with some chopped mint. Kids will enjoy counting, breaking and beating the eggs and, from a safe distance, watching the frittata puff up under the grill. Serves four to six.
- 150g tenderstem or purple sprouting broccoli, cut into 5cm lengths
- 100g frozen peas
- 6 medium eggs
- 4-5 stalks of dill, leaves finely chopped
- Salt and pepper
- 30g Kerrygold Butter
- 4 spring onions, green and white parts roughly chopped
- 180g pack hot-smoked or poached salmon
- Bring a large pan of water to the boil and add the broccoli. Boil for three minutes, then throw in the peas and cook for another two. The water will have just come back up to the boil when the time is up, so the peas retain their freshness.
- Drain the vegetables and plunge them into a bowl of cold water, then drain again and set aside to dry on kitchen paper.
- Beat the eggs, add the dill and season. If you’re using hot-smoked salmon, you might not need much salt.
- Heat the grill to its highest setting. Melt the Kerrygold Butter in a medium frying pan (non-stick, if you have one) and gently fry the spring onions. Add the drained vegetables and spinach and toss until the spinach is wilted and everything is coated in butter.
- Quickly break up the salmon in your hands, discarding the skin, and add it to the pan in large chunks, nestling it in among the veg. Pour in the egg mixture and tilt the pan to distribute it evenly, then cook over a medium heat for three to five minutes until set around the edges and on the base. You’ll be able to see cooked egg underneath the raw mixture on top.
- Cook under the grill until puffed and golden. Cool and cut into slices to serve.
