Ingredients

• 2 tbsp olive oil
• ¼ onion
• finely chopped
• ½ red pepper from a jar
• cut into strips
• 55g/2oz black olives
• chopped
• 55g/2oz smoked salmon
• chopped
• 4 free-range eggs
• beaten
• salt and freshly ground black pepper
• 2 red peppers from a jar
• 1 tbsp black olives
• 2 tbsp capers
• drained
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• ½ lemon
• juice only
• 2 tbsp chopped fresh parsley
• 2 tbsp Greek-style yoghurt
• 2 tbsp capers
• drained
• then fried until crisp

Directions

• Preheat the grill to medium.
• For the frittata
• heat the olive oil in an ovenproof frying pan and fry the onion and pepper for 2-4 minutes
• or until softened. Add the olives and salmon and stir well to combine.
• Pour the beaten egg into the pan and season
• to taste
• with salt and freshly ground black pepper. Continue to cook for 2-3 minutes
• or until the egg is almost set
• then place under the grill for 2-3 minutes to finish cooking.
• For the dressing
• place all of the ingredients into a food processor and blend until smooth.
• Turn the frittata out onto a serving plate and cut into wedges. Drizzle with some of the dressing
• spoon over the yoghurt and scatter the capers over the top to serve.