Monday, 28 January 2013

Smoked salmon, prawn and courgette frittata

A frittata is a great way of transforming your leftovers into a filling and delicious meal, and last week - with smoked salmon trimmings and king prawns left over from my seafood crepes and half a courgette languishing in my vegetable drawer - it seemed like the obvious choice for an easy weeknight supper.

The best thing about a frittata is that you really can use anything you want: switch the courgette for asparagus or broccoli; swap the salmon and prawns for bacon or ham...or if you fancy something more traditional, combine chorizo, leftover new potatoes, onions, and red and green peppers to create a delicious Spanish omelette.


4 eggs, beaten
Smoked salmon trimmings
King prawns
Half a courgette, sliced into rounds
Black pepper
Butter (for frying)

Beat the eggs in a bowl and stir in the smoked salmon trimmings. Slice the courgette into rounds of roughly the same thickness as a one pound coin. Add the prawns and courgette to the egg and salmon mixture, and season generously with black pepper.

Melt butter in a large frying pan, add your frittata mixture, and cook on a medium heat until it begins to set. If you're brave, you can try to flip it...otherwise finish it off under the grill.

Et voila! Your leftovers have been reincarnated as dinner...