The MacPherson Diaries’ Salmon and Cheese Frittata

clock 8 minutes + 8 minutes bowl Serves 4


  • 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
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  • 1. Pre-heat your oven grill to 220°.

  • 2. Into a medium bowl, crack eggs, add water, season with salt & pepper and then whisk to combine.

  • 3. Place a medium ovenproof pan over a low-medium heat and add 1 teaspoon of vegetable oil.

  • 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.

  • 5. Drape the smoked salmon into the egg mix (I like to leave some sticking up so that it is visible when served).

  • 6. Cook for 2-3 minutes until the egg mix on the bottom is starting to solidify, but the top is still wobbly.

  • 7. Place the pan under the grill and cook until the egg is fully done (a further 2-3 minutes).

  • 8. Remove from the oven and squeeze over a little lemon and drizzle with olive oil.

  • 9. Serve with a crisp green salad and fresh bread.

  • 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

  • The MacPherson Diaries

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