Tortillas or frittatas are incredibly versatile; that can be served them warm or cold, freeze well, and are perfect for picnics or packed lunches and for eating on the move without cutlery. Without the traditional potatoes they are South Beach diet friendly and are currently my standard breakfast.
Broccoli and Smoked Salmon Tortilla (Serves 4)
6 Large Eggs
2 Spring Onions (optional)
Handful of Broccoli
8oz Smoked Salmon
Salt & Pepper
Olive Oil
Blanche the broccoli by plunging into boiling water for a minute, drain, refresh by dipping into cold water, drain again, chop the broccoli into 1″ pieces, splitting the stems.
Roughly chop the spring onions and cut the salmon into short strips (fuss free tip – it is far easier to cut the salmon with scissors).
Break the eggs into a bowl of jug, add 3 half egg shells full of water and season lightly with salt and pepper, whisk lightly with a fork until mixed. Add the chopped broccoli to the eggs.
Pour a tablespoon of olive oil into a small non stick frying pan, fry the spring onions for a minute.
Pour over the egg and broccoli mixture, sprinkle the salmon into the pan and gently nudge so it is covered with egg. If you add the salmon to the egg mixture first it sinks and sticks to the bottom of the pan.
Leave on a medium heat for around 5 mins until almost set, preheat the grill to high. Put the pan under the grill and cook until solid and lightly browned. The tortilla will start to puff up when cooked.
Allow to cool for a few minutes before turning out of pan.
Cut into wedges and serve.