Smoked salmon, pea and red onion frittata

Method

1. Heat the oven to 160°C. Cut the smoked salmon into strips. Cut the red onions, courgette and red pepper into small, even-sized dice.
2. Add the peas or broad beans to a pan of boiling salted water and blanch for a couple of minutes, then drain and refresh in cold water; drain and pat dry.
3. In a large bowl, beat the eggs with a fork until lightly foamy. Season with salt and pepper and then add the peas or broad beans, chopped dill, smoked salmon and grated cheese.
4. Heat a little olive oil in a non-stick (or well-seasoned) ovenproof frying pan, about 23 cm in diameter, over a medium heat. Add the onion and cook gently for 2–3 minutes to soften slightly, then add the courgette and red pepper and cook together for 2–3 minutes.
5. Pour the egg mixture over the vegetables in the pan and cook over a low heat for 3–4 minutes. Now transfer the frying pan to the oven and cook for 6–8 minutes until the egg is set and golden on the surface.
6. Sprinkle the frittata with snipped chives. Cut into portions and serve with a watercress salad.