Smoked salmon, pea and red onion frittata, by Tom Kitchin / Laura Edwards


150g good-quality smoked salmon
2 red onions, peeled
1 courgette
Half a large red pepper, cored and deseeded
100g freshly podded peas or broad beans
8 free-range large eggs
Sea salt and freshly ground black pepper
1 tablespoon chopped dill
100g cheddar (ideally locally produced), finely grated
Olive oil for cooking
Snipped chives, to finish

Everyone seems to enjoy this quick and easy dish. I often take it along on family picnics, as it tastes just as good when it's cold. Smoked salmon and dill give the frittata distinctive flavours, but you can adapt the recipe to use whatever you happen to have in the fridge. A frittata is a great way to showcase seasonal vegetables – peas and broad beans as here, but also asparagus, baby artichokes, sprouting broccoli and wild mushrooms. And, of course, you can vary the herbs and cheese, too.

Heat the oven to 160C/Gas 2–3. Cut the smoked salmon into strips. Cut the red onions, courgette and red pepper into small, even-sized dice.

Add the peas or broad beans to a pan of boiling salted water and blanch for a couple of minutes, then drain and refresh in cold water; drain and pat dry.

In a large bowl, beat the eggs with a fork until lightly foamy.

Season with salt and pepper and then add the peas or broad beans, chopped dill, smoked salmon and grated cheese.

Heat a little olive oil in a non-stick (or well-seasoned) ovenproof frying pan, about 23cm in diameter, over a medium heat. Add the onion and cook gently for 2–3 minutes to soften slightly, then add the courgette and red pepper and cook together for 2–3 minutes.

Pour the egg mixture over the vegetables in the pan and cook over a low heat for 3–4 minutes. Now transfer the frying pan to the oven and cook for 6–8 minutes until the egg is set and golden on the surface.

Sprinkle the frittata with snipped chives. Cut into portions and serve with a watercress salad.

Taken from 'Kitchin Suppers' by Tom Kitchin (Quadrille, £20).