Heat the oven to 160C/Gas 2-3. Cut the smoked salmon into strips. Cut the red onions, courgette and red pepper into small, even-sized dice. Add the peas or broad beans to a pan of boiling salted water and blanch for a couple of minutes, then drain and refresh in cold water; drain and pat dry.
In a large bowl, beat the eggs with a fork until lightly foamy. Season with salt and pepper and then add the peas or broad beans, chopped dill, smoked salmon and grated cheese.
Heat a little olive oil in a non-stick (or well-seasoned) ovenproof frying pan, about 23cm in diameter, over a medium heat.
Add the onion and cook gently for 2-3 minutes to soften slightly, then add the courgette, red pepper and kale with 1 tbsp water and cook together for 2-3 minutes. Pour the egg mixture over the vegetables in the pan and cook over a low heat for 3-4 minutes.
Now transfer the frying pan to the oven and cook for 6-8 minutes until the egg is set and golden on the surface. Sprinkle the frittata with snipped chives. Cut into portions and serve with a watercress salad.
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