100g tenderstem broccoli, trimmed
1 tsp olive oil
3 large eggs
Salt and freshly ground black pepper
25g smoked salmon, chopped
1 tbsp chopped fresh dill (or 1 tsp freeze dried)
What to do:
1 Cook the broccoli in boiling water for three minutes or until just tender. Drain in a colander and rinse in cold water until cold. Drain.
2 Heat the oil in a medium non-stick frying pan. Beat the eggs with seasoning. Add the broccoli to the pan and saute for two minutes. Pour over the eggs and cook for three to four minutes or until the base has set.
3 Scatter the salmon and dill over the frittata and cook under a hot grill for two minutes or until the top has set. Cut into wedges and serve with salad.
Recipe courtesy of British Lion Eggs