smoked salmon pea and broccoli frittata with homemade chips

Salmon

Smoked salmon pea and broccoli frittata with homemade chips

Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat well for less.

Ingredients

900g/2lb floury potatoes, cut into 1cm/½in chips
drizzle of rapeseed oil
6 free-range eggs
2 tbsp milk
60g/2¼oz smoked salmon trimmings
1 tbsp oil
85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced
100g/3½oz frozen peas
salt and freshly ground black pepper

Directions

Preheat the oven to 200C/180C Fan/Gas 6.
Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.
Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute.
Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
Slide the frittata onto a plate, cut it into slices and serve with the chips.