• 100g tenderstem broccoli, trimmed

• 1 tsp olive oil

• 3 large British Lion eggs

• salt and freshly ground black pepper

• 25g smoked salmon, chopped

• 1 tbsp chopped fresh dill (or 1 tsp freeze dried)

serves 2

1. Cook the broccoli in boiling water for 3 mins or until just tender. Drain in a colander and rinse in cold water until cold. Drain.
2. Heat the oil in a medium non-stick frying pan. Beat the eggs with seasoning. Add the broccoli to the pan and sauté for 2 mins. Pour over the eggs and cook for 3-4 mins or until the base has set.
3. Scatter the salmon and dill over the frittata and cook under a hot grill for 2 mins or until the top has set. Cut into wedges and serve with salad.