Smoked Salmon and Dill Frittata Recipe

Smoked salmon and dill frittata

  • serves 2
  • Easy

This filling Italian-style egg recipe with smoked salmon is perfect for quick midweek cooking and any leftovers can be eaten cold for lunch the next day



  • new potatoes 200g, thinly sliced
  • onion 1 small, peeled and finely sliced
  • butter
  • eggs 6
  • smoked salmon 70g, sliced
  • dill a small handful, chopped


  • Step 1

    Cook the potatoes in boiling salted water until very tender, then drain really well. While the potatoes are cooking, fry the onion in a knob of butter until really soft. Whisk the eggs with some seasoning then tip in the potatoes, onion, salmon and dill, and stir. Heat another knob of butter in a medium, non-stick frying pan. Pour in the egg mix and leave for a few minutes until the bottom has set. Slide under a grill to set the top then cut into wedges to serve.

Nutritional Information

  • Kcals 475
  • Fat 30.3g
  • Carbs 18.2g
  • Fibre 1.4g
  • Protein 33.5g
  • Salt 2.5g