The MacPherson Diaries’ Salmon and Cheese Frittata

Ingredients
- 8 eggs
- 1/4 cup water
- salt & pepper, to taste
- 1 tsp vegetable (cooking) oil
- 1/2 cup baby peas
- 100 g cream cheese
- 200 g smoked salmon
- 1/2 lemon
- 1/2 tsp olive oil
- green salad, to serve
- fresh bread, to serve
Method
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1. Pre-heat your oven grill to 220°.
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2. Into a medium bowl, crack eggs, add water, season with salt & pepper and then whisk to combine.
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3. Place a medium ovenproof pan over a low-medium heat and add 1 teaspoon of vegetable oil.
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4. Add the egg mixture to the pan and scatter the frozen peas over top. Dollop spoonful’s of the cream cheese over the egg mix.
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5. Drape the smoked salmon into the egg mix (I like to leave some sticking up so that it is visible when served).
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6. Cook for 2-3 minutes until the egg mix on the bottom is starting to solidify, but the top is still wobbly.
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7. Place the pan under the grill and cook until the egg is fully done (a further 2-3 minutes).
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8. Remove from the oven and squeeze over a little lemon and drizzle with olive oil.
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9. Serve with a crisp green salad and fresh bread.
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We've teamed up with Jana from The MacPherson Diaries to bring you this recipe. You can find her on Instagram @the_macpherson_diaries or on Facebook at