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.

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.

Put a lid on and cook for about 5 minutes, then turn down the heat and cook until the egg is almost set.

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)

Scatter some more chopped herbs on the top.

Let the frittata cool and cut it into wedges or squares.

Serve warm for a meal or at room temperature for nibbles.