I saw this Salmon, broccoli recipe on the BBC1, and because I loved all the ingredients I decided to give it a try, but I altered it a bit. It turned out to be a very tasty, nutritious meal.
For the chips: 3 large potatoes, cut into 1cm/½in chips, drizzle of rapeseed oil
For the frittata: 6 eggs (instead of six I used only 3 eggs, one added to the sour cream), 60g/2¼oz fresh salmon, 1 tbsp oil, 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced, 100g/3½oz frozen peas, salt and freshly ground black pepper, fresh lemony mint, 1 tbsp of horseradish and 2 tbsp sour cream
1. Preheat the oven to 200C/Fan 180C/Gas 6.
2. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
3. Meanwhile, fry the salmon fillets in some butter, salt and pepper to taste. Remove from pan. Crack the eggs into a bowl, add the milk/sour cream and horseradish and a pinch of salt and pepper then whisk. Stir in the salmon (if you like the salmon more sour then you can squeeze a bit of lemon juice to salmon).
4. Heat half the oil in a large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes then add the peas and fry for a further 1 minute.
5. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
6. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
7. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
8. Slide the frittata onto a plate, cut it into slices and serve with the chips.