Smoked salmon, leek and dill frittata

Method

1. Melt the butter in a sauté pan. Add the finely sliced leeks, toss. Cover and cook on a gentle heat for 4-5 minutes. Turn off the heat and leave to continue cooking while you prepare the rest of the ingredients.

2. Whisk the eggs, add the chopped dill and grated cheese. Season with salt and pepper.

3. Add the cooked leeks.

4. Melt a little more butter in the non-stick frying pan. When it foams, add the egg mixture. Reduce the heat to minimum. Sprinkle the smoked salmon over the top and allow to sink into the egg mixture. Continue to cook for 8-10 minutes until almost cooked.

5. Meanwhile, preheat the grill. Flash under the grill until the top is puffed and golden.

6. Turn out on to a warm plate and serve hot, warm or at room temperature, with a good green salad.