Herby Fennel, Leek & Smoked Salmon Frittata Recipe

Ingredients

• 1 tablespoon olive oil
• 1 fennel bulb, thinly sliced
• 2 leeks, thinly sliced
• 1 tablespoon chopped dill
• 1 tablespoon chopped chives
• ¼ cup chopped flat-leaf parsley
• 8 eggs
• ½ cup reduced-fat milk
• 100 g smoked salmon slices
• 1 tablespoon baby capers
• Pickled red onions, sliced, to garnish (optional)
• Mixed salad leaves, to serve

1. Preheat olive oven to 180°C. Heat oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook fennel and leek, stirring, for 5–7 minutes, or until softened. Add the dill, chives and half of the parsley.
2. Meanwhile, whisk the eggs and milk together in large jug. Season well with cracked black pepper, to taste.
3. Add the egg mixture to the leek mixture and cook for 2–3 minutes, or until frittata is beginning to set around the edges. Transfer frittata to oven. Bake for 15 minutes, or until golden and just set.
4. Top frittata with salmon and scatter with capers, remaining parsley and pickled onion, if using. Slice frittata and serve with salad leaves.