Ingredients
- 150 g (5 oz) spaghettini
- 300 g (10 oz) frozen broad beans
- 415 g (13 oz) can red salmon, drained
- 30 g (1 oz) butter
- 1 leek, white part only, thinly sliced
- 6 eggs, lightly beaten
- ½ cup (125 ml/4 fl oz) cream
- ¾ cup (185 ml/6 fl oz) milk
Method
1. Add the pasta to a large pan of boiling water and boil until al dente; drain. Put the broad beans in a large bowl, cover with boiling water and leave for 10 minutes. Drain, then remove and discard the outer skins. Remove and discard any skin and bones from the salmon and roughly flake the flesh.
2. Melt the butter in a saucepan, add the leek and cook, stirring over medium heat until soft, but not browned. In a large bowl, mix the pasta, broad beans, leek, salmon, eggs, cream and milk. Season, to taste, with salt and cracked black pepper.
3. Pour the mixture into a lightly greased heated frying pan 25 cm (10 inches) across the base. Cover with foil or a lid and cook over low heat for 25 minutes, or until nearly set.
4. Meanwhile, heat the grill. Place the frying pan under the grill (wrap the handle with foil to protect it from the heat) and grill until the top has set. Set aside for 5 minutes. Gently ease the frittata away from the edges of the pan, then hold a large plate over the top and turn the pan over to release the frittata onto the plate or cut into wedges directly from the pan. Serve with a leafy green salad.
