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Beetroot And Smoked Salmon Mini Frittata

Beetroot And Smoked Salmon Mini Frittata
For the frittata
  1. 100% mild and light olive oil spray
  2. 2 medium free-range eggs
  3. small handful watercress, finely chopped
  4. 1 teaspoon chopped dill fronds
  5. pinch of sea salts, such as Maldron
  6. freshly ground black pepper
For the dressing
  1. 1 tablespoon freshly squeezes lemon juice
  2. 1 teaspoon wholegrain mustard
  3. 1 teaspoon mild olive oil
  4. 1 teaspoon chopped dill fronds
  5. Half teaspoon runny honey
To finish
  1. 30g watercress
  2. 1 medium raw beetroot, peeled and grated
  3. 100g hot smoked salmon, flaked into large chunks
  1. 1. Heat a small non-stick frying pan sprayed with a little oil. Lightly beat the eggs with the watercress, dill and salt and pepper. Pour half into the frying pan and fold in the edges as it cooks to create a rough circle. Cook for 2-3 minutes then flip over and cook for a further minute until golden and cooked through. Repat with the other half.
  2. 2.For the dressing, whisk the mustard into the lemon juice then whisk in the remaining ingredients. Loosen with 2 tablespoons of water if necessary.
  3. 3. Mix the watercress, beetroot and salmon together in a bowl and drizzle over the dressing. Divide between the two frittatas and serve
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