RISE AND SHINE
SALMON AND CREAM C H E E S E F R I T TATA Serves 6 GF Takes 25 mins Cost per serve £1·19 1 tbsp olive oil 200g baby spinach 1 x 180g pack hot smoked salmon fillets, skin removed 8 eggs 2 tbsp half fat crème fraîche 2 tbsp chopped dill 2 tbsp light soft cheese
1 Preheat the grill to medium-high. Heat the oil in a 25cm nonstick ovenproof frying pan. Add the spinach and wilt for 30 seconds. Remove from the heat, discard any liquid and season well. Spread the spinach over the base of the pan. Flake the salmon in bite-size pieces over the spinach. 2 In a separate bowl, whisk the eggs, crème fraîche and dill (reserving a little to garnish) together and season well. 3 Pour the egg mixture over the salmon and spinach and stir to combine, then dot over the soft cheese in small dollops. Scatter with the reserved dill
and then cook over a low heat for 8-10 minutes, until it is just setting on the bottom. 4 Grill for 4-5 minutes, until the top has just set. Loosen the edges with a palette knife and then slide onto a plate. Cut into wedges and serve hot or at room temperature. Each serving contains Energy
847kJ 203kcal 10%
Fat
Saturates
14g 4g 20% 20%
Sugars
Salt
1g 1%
1·2g 19%
of the reference intake. See page 194. Carbohydrate 1g Protein 20g Fibre <1g
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