Calories: 335 per serving Preparation: 10 minutes Cooking: 5-10 minutes Serves: 4
1 tbsp olive oil
6 spring onions, finely sliced
150g hot smoked salmon
Zest of half a lemon
¼ tsp dried chilli flakes (optional)
Salt and pepper to taste
Pinch of ground nutmeg
10 large, free-range eggs
1 tbsp crème fraîche
25g feta cheese, thinly sliced
Simple and quick enough for breakfast, yet impressive enough to serve for supper or lunch with friends and family, this frittata is loaded with goodness. Rich in high quality protein and healthy fats, antioxidants such as vitamin A, C and B vitamins, as well as a variety of minerals including potassium and iron, a slice will help your muscles recover and repair after exercise and supercharge the immune system. If you’re not a fan of fish, replace it with some cooked ham or chicken, or for a vegetarian option, try chickpeas or roasted sweet potato.
Pre-heat the grill. Warm the olive oil in a non-stick frying pan with an oven-proof handle and sauté the spring onions over a gentle heat for a few minutes until soft.
Add the watercress and stir, gently, until the watercress begins to wilt. Remove the skin from the hot smoked salmon, and flake it into pieces into the pan. Add the lemon zest and dried chilli, if using.
In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg, add the crème fraîche and whisk until combined.
Pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set and the top is still wobbly. Scatter over the feta cheese.
Pop the frittata under the grill for another 2-3 minutes, to finish cooking the top.
Fat: 24.5g Saturated Fat: 6.1g Protein: 26g Fibre: 1g Salt: 1g