Smoked salmon and broccoli frittata




  • 2 large potatoes 
  • 1 garlic clove
  • 1 leek peeled and sliced
  • 8 eggs (Le Naturelle)
  • 2 spoons milk powder (Regilait)
  • 1 red bell pepper finely diced
  • Zest of a lemon 
  • Fresh dill
  • 8 slices smoked salmon
  • 1 small broccoli cut in florets 
  • 2 spoons grated parmesan
  • Chopped parsley
  • 1 tub mascarpone cheese
  • 2 spoons chopped black olives
  • Salad leaves for serving
  • Extra virgin olive oil

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Mix the mascarpone with the lemon juice and zest, chopped olives and parsley. Peel, chop and boil the potatoes till soft. Cook the garlic, bell pepper and leek in extra virgin olive oil in thick bottom pan over moderate fire.  Stir in the potatoes, season with salt and pepper. Break the eggs and whisk with the milk powder, parsley, dill and parmesan, pour over the potatoes. Add in the smoked salmon and broccoli, move gently with a fork allowing to spread evenly. Continue cooking until mixture is set. Finish cooking under a grill. 

Flip the omelette out of the pan, serve in wedges with a side salad and the mascarpone dressing.

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