Perfect for summer BBQ weather, the peas at the Becketts Farm Greengrocers are the stars of the show available from our farm shop along with new potatoes and eggs. This dish is a perfect a compliment for any summer lunch.
Serves 4, Ready in 50 minutes
500g Becketts Farm Shop New Potatoes
8 Large Eggs
100g Becketts Farm Shop Peas
200g Smoked Salmon
2 Tbsp Chopped Dill
- Start off by thickly slicing the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
- Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, Becketts peas and plenty of salt and pepper. Finally, fold in the potatoes.
- Heat 3 tablespoons of olive oil in a large oven safe non-stick frying pan, carefully pour in the egg mixture and cook over a low – medium heat for 10-15 minutes, mix once or twice and leave until the egg is starting to set just under the surface.
- Put a plate that is slightly larger than the top of the pan on top and flip the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. This could also be achieved by placing the pan under the grill. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. Add tomatoes and chives to deliver a refreshing twist.