Eggs for dinner, or any time of the day, always go down well in my house. They’re so quick and easy, as well as being cheap, delicious and good for you!
Frittatas are great as you can basically shove anything you need to use up in them! OK this is a little fancy with the smoked salmon and ricotta, but using a small amount of the good stuff and packing it out with vegetables makes the taste go a lot further.
This is also so good as leftovers for your lunch the next day, as it tastes just as good cold as it does warm!
Serve simply with a nice salad, yum.
Recipe (serves 4)
6 large organic eggs
1 tbsp olive oil
3 spring onions
2 large potatoes
150g frozen peas
1 tub of ricotta
4 slices of smoked salmon
Salt and pepper
Cube your potatoes to about 1cm x 1cm. Boil in salted water for about 10 minutes until soft. Drain and let steam dry.
Cut your courgettes in half and slice thinly. Heat up a large, high sided frying pan and add the butter and olive oil. Fry the courgettes until brown and soft, then add the potatoes and some seasoning. Cook again until the potatoes start to crisp. Next, chop the spring onions and add these to the pan along with the peas. Cook again for a further 5 minutes.
In a bowl, whisk the eggs thoroughly and then pour this over the potato and courgette mix in the pan. Mix it together to evenly spread out the veggies before it starts to set and then quickly rip up the smoked salmon and push this in and around the top of the frittata. With a teaspoon, dollop blobs of the ricotta on top. Season with plenty of pepper. It should now be starting to set on the sides but be runny in the middle.
Heat up your grill to full and then put the frittata, still in the pan, under the grill. Cook until fully set and starting to brown, about 10 minutes.
Leave the frittata to sit for 15 minutes before turning out or slicing.
Serve with a lovely salad and enjoy!