Golden Onion And Dill Frittata Recipes

Steps:

• In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
• Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

Steps:

• Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
• In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs.

Steps:

• In 8-inch (20 cm) nonstick skillet, heat oil over medium heat. ( I use half butter, half oil).
• Cook onion, stirring occasionally, until softened and golden, about 7 minutes.
• In a bowl, whisk together eggs, milk, dill, mustard, salt and pepper.
• Sprinkle croutons over onions.
• Pour egg mixture over croutons, stirring gently to combine.
• Cover and cook over medium-low heat until set, about 15 minutes. Flip frittata onto serving plate. To serve cut into wedges.
• Note: I have used purchased seasoned croutons, I find them quite salty, I recommend reducing the the amount of salt to 1/2 teaspoon.

Steps:

• Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool.
• In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil.
• In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper.
• Preheat the broiler. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set.
• Put the frying pan under the hot broiler for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set.
• Cut into large slices and serve with a lightly dressed green salad.