Instructions

1. Lightly whisk the eggs in a small bowl. Drain the salmon and add to the egg, then break up the chunks with a fork. Add the garlic and season to taste.
2. Heat the oil in an oven-proof medium frying pan and pour in the egg mixture, letting it spread out evenly. Scatter the peas on top.
3. Put a lid on and cook for about 5 minutes, then turn down the heat and cook until the egg is almost set.
4. Turn on the grill to high in the oven, then brown the frittata for a couple of minutes. ( You can add some cheese at this point, if you’d prefer – feta or goat’s cheese would work the best)
5. Scatter some more chopped herbs on the top.
6. Let the frittata cool and cut it into wedges or squares.
7. Serve warm for a meal or at room temperature for nibbles.