SALMON AND ROCKET FRITTATA
Ingredients
- 4 free-range eggs
- salt and freshly ground black pepper
- 1 tin salmon
- 50g/1½oz canned butter beans
- rinsed and drained
- small bunch rocket
- 1 tbsp olive oil
Directions
- Preheat the grill to medium.
- Place the eggs into a bowl
- season with salt and freshly ground black pepper and beat well.
- Add the salmon
- butter beans and rocket and mix well.
- Heat the oil in a non-stick frying pan over a medium heat. Pour the egg mixture into the pan and cook for 2-3 minutes
- until the base is golden-brown and the frittata is almost set.
- Place the frittata under the grill and cook for a few minutes
- until golden-brown on top and completely set.
- To serve
- cut the frittata into wedges and place onto serving plates.
