Frittata with Young Potatoes, Smoked Salmon, and Peas

Breakfasts | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

A salad of tomatoes and chives makes a great fresh side dish for this meal.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Dill - 1 bunch
Green Peas - 3.5 oz
Smoked Salmon Flavored Croutons - 7.1 oz
New Potatoes - 17.6 oz
Chicken Egg - 8 pieces

Step by Step guide

Step 1

Chop the potatoes into large pieces and boil them in a pot of salted boiling water for 10 minutes until tender. Drain and let cool slightly.

Step 2

Cut the salmon into wide strips. Crack the eggs into a bowl and whisk them with a fork until fluffy, then add the salmon, finely chopped dill, peas, salt, and pepper. Finally, add the potatoes.

Step 3

Heat olive oil in a non-stick skillet, gently pour in the egg mixture, and cook for 10–15 minutes over low heat until the surface of the eggs begins to set.

Step 4

Place a larger plate over the skillet and flip the frittata onto it. Allow it to slide back into the skillet and cook for an additional 5 minutes, until the bottom is golden brown. Transfer to a plate and let it rest for 5 minutes before slicing into pieces.