Chef Isabella Franco makes a salmon and courgette frittata- healthy but by no means less delicious.
1 small onion
Olive oil for shallow frying
8 medium free-range eggs
Black pepper to taste
60g smoked salmon
Splash of milk
For the salad (optional): 100g cherry tomatoes
1 red chilli, deseeded
Sprig of mint
Heat the olive oil in a frying pan over a medium heat.
Brown the onions and add the courgettes. Cook until they turn golden.
Add the smoked salmon.
Beat the eggs in a large bowl. Season with pepper and loosen with a splash of milk.
Add the courgettes, onion and salmon to the mixture and stir well. Then return to the pan until it starts to set on the bottom, stirring the top occasionally.
Move to a hot grill to finish cooking the top.
In the meantime, chop the tomatoes and chilli. Tear the mint, mix all the ingredients together in a bowl and drizzle with olive oil.