Preparation time: 10 minutes
Cooking time: 30 minutes
2 tablespoons olive oil
About 2 cups leftover roasties (i.e. potato, kumara, pumpkin), cut into 2cm cubes
About 1 cup steamed broccoli or cauliflower florets
200g hot smoked NZ salmon
1/3 cup cream or milk
Salt and cracked pepper
Preheat the oven to 180°C.
Heat an ovenproof frying-pan over a moderate heat. Add the oil and swirl the pan to evenly coat the base with the oil. Evenly arrange the roasties, broccoli or cauliflower and flakes of smoked salmon in the pan and cook for 3-4 minutes to warm through.
Break the eggs into a jug, add the cream or milk and whisk with a fork to combine. Season generously with salt and pepper.
Turn up the heat and pour the liquid mixture over the vegetables and salmon. Run a spatula around the edges while tipping the pan to allow uncooked egg to run underneath. Once the edge is just set place the frittata in the oven for 10-15 minutes until the egg is set.
Cut into wedges and serve with a seasonal salad.