Ideally, try to source wild smoked salmon as it will contain a better quality of salmon’s sleep-enhancing nutrients magnesium, vitamins B6 and D and tryptophan.
PREP 10 minutes
COOK 25 minutes
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 medium carrot, diced
2 celery sticks, diced
1 tbsp fennel seeds
1 tbsp cumin seeds
8 medium free-range eggs
1 small bunch fresh dill, chopped
200g good-quality smoked salmon (ideally wild), cut into small pieces
salt and freshly ground
green salad, to serve
Cook the onion, garlic, carrot and celery, stirring occasionally, for about 6-8 minutes until tender. Stir in the fennel and cumin seeds.
Reduce the heat to barely simmering and cook gently for 10-15 minutes until the frittata is set and golden brown underneath and the top is just beginning to set.
Set aside to cool slightly for a few minutes. Cut into four wedges and serve with a green salad.
TIP For a veggie version, omit the smoked salmon and cook some diced squash, sweet potato or pumpkin with the onion and carrot.
You can also add a handful of frozen peas.