This slimming friendly Smoked Salmon Frittata is low in calories, but full of flavour. Serve cold for breakfast or with a light salad for lunch.
  • ▢6 large eggs
  • ▢200 g | 7oz fat-free cottage cheese
  • ▢100 g | 7oz smoked salmon
  • ▢70 g | 2.5oz spinach or cavolo nero stems removed, finely chopped
  • ▢2 leeks finely chopped
  • ▢5 spring onions (scallions) scallions finely sliced
  • ▢1 small bunch fresh dill finely chopped (reserve some leaves to garnish)
  • ▢2 tbsp fresh flat leaf parsley finely chopped
  • ▢2 garlic cloves minced
  • ▢1 tsp onion granules optional
  • ▢salt and freshly ground pepper
  • ▢cooking spray or olive oil to cook
  1. Preheat the grill (broiler) to medium hot (about 180C/350F).
  2. Spray a 23cm (9inch) non-stick frying pan with cooking spray. Cook the leeks, spring onions and garlic over medium-low heat for 5 minutes.
  3. Stir in the spinach/cavolo nero, dilll and parsley and cook for a further 5 minutes, or until softened. Transfer to a bowl and set aside.
  4. Beat the eggs with 150g (5.3oz) of the cottage cheese in a large bowl. Add the onion granules and season generously with salt and pepper. Mix together.
  5. Clean the frying pan and mist with oil. Scatter about half of the leek/kale mixture on the pan and then add a few strips of smoked salmon.
  6. Spoon some of the beaten egg over the top and shake the pan so the egg covers all the ingredients.
  7. Start cooking the frittata over low heat and then layer the remaining vegetables and salmon over the top.
  8. Add the rest of the egg and top with spoonfuls of the reserved cottage cheese. Season with pepper and scatter with some dill fronds.
  9. Cook for 8-10 minutes or until the the frittata is almost set with a wobble in the middle.
  10. Transfer under the grill and cook for 6-7 minutes or until the mixture is set and golden brown.