1 tablespoon olive oil
1 fennel bulb, thinly sliced
2 leeks, thinly sliced
1 tablespoon chopped dill
1 tablespoon chopped chives
1/4 cup chopped flat-leaf parsley
8 eggs
1/2 cup reduced-fat milk
100g smoked salmon slices
1 tablespoon baby capers
pickled red onions, sliced, to garnish (optional)
mixed salad leaves, to serve
Step 1Preheat olive oven to 180°C. Heat oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook fennel and leek, stirring, for 5–7 minutes, or until softened. Add the dill, chives and half of the parsley.
Step 2Meanwhile, whisk the eggs and milk together in large jug. Season well with cracked black pepper, to taste.
Step 3Add the egg mixture to the leek mixture and cook for 2–3 minutes, or until frittata is beginning to set around the edges. Transfer frittata to oven. Bake for 15 minutes, or until golden and just set.
Step 4Top frittata with salmon and scatter with capers, remaining parsley and pickled onion, if using. Slice frittata and serve with salad leaves.
