Leek and salmon frittata


I was having my aunt Dawn over for lunch one Saturday and as she is mostly vegetarian, though occasionally eats fish, I wanted to find something simple and filling for lunch which we would both enjoy. All the frittata recipes I found on my usual stalwart BBC Good Food were slightly different, so I decided to go rogue and make something with some of my favourite fresh ingredients.


8 Eggs

Leek, as much as you can get in the pan – think I only managed about half a leek

Mushrooms, 5 medium

1 tsp Coconut oil

Green leaves

1 tsp Olive oil

2 tsp Balsamic vinegar


  1. Heat the coconut oil into a non-stick pan
  2. Crack the eggs into a jug or bowl and give them a gentle whisk up
  3. Chop the leek and mushrooms
  4. Hold your hand over the pan slightly to feel if it is hot enough or try swishing the coconut oil around the pan, if it is completely liquid you are probably approaching a good temperature
  5. Pop the leeks in and give them a little shake or stir with a wooden or silicone spoon.  Let them cook for 2/3 minutes
  6. Add the mushrooms and stir.  Leave to cook
  7. When the leek and mushrooms gain some colour it is time to add the eggs
  8. Gently pour the eggs into the pan and ensure even distribution.  Cook until set firm and slightly browned on the edges
  9. Put on the grill
  10. Tear or cut the smoked salmon into pieces (or you could use a pack of off cuts you get in the Supermarket) and sprinkle generously over
  11. Put the pan under the grill
  12. Whilst it is cooking put some green leaves into a bowl and dress as you like, we used 1 tsp of olive oil and 2 tsp’s of balsamic vinegar and toss to cover
  13. Serve the frittata with some green salad and enjoy

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