Hot smoked salmon and watercress frittata

The ultimate power brunch!

Simple and quick enough to knock up for breakfast yet impressive enough to serve at a kitchen supper or lunch with friends and family, this delicious combo of eggs, hot smoked salmon and watercress is loaded with goodness. Rich in high quality protein and healthy fats, antioxidants such as vitamin A, C and B vitamins, as well as a variety of minerals including potassium and iron, this frittata will help your muscles recover and repair after exercise and supercharge the immune system to keep you in tip-top health. If you’re not a fan of fish, try replacing it with some cooked ham or chicken, or for a vegetarian option, try chickpeas or roasted sweet potato or pumpkin. Serve with a salad of green leaves or tomatoes, drizzled with a little walnut oil dressing.

Nutrition per serving

Energy 335 kcal Protein 26g

Carbs 2.4g Sugars 0.9g Fat 24.5 g Saturates 6.1g

Salt 1g Fibre 1g


Ingredients to serve 4

1 tbsp olive oil

6 spring onions, finely sliced

150g watercress, washed, stalks trimmed

150g hot smoked salmon

Zest of half a lemon

¼ tsp dried chilli flakes (optional)

Sea salt and freshly ground black pepper

Pinch of ground nutmeg

10 large, free-range eggs

1 tbsp cr‚Äö√†√∂®me fra‚Äö√†√∂‚àö√úche

25g feta cheese, thinly sliced



  1. Pre-heat the grill.
  2. Warm the olive oil in a non-stick frying pan with an oven-proof handle and saut‚Äö√†√∂© the spring onions over a gentle heat for a few minutes until soft.
  3. Add the watercress and stir, gently, until the watercress begins to wilt.
  4. Remove the skin from the hot smoked salmon, and flake it into pieces. Stir in with the watercress and add the lemon zest and dried chilli, if using.
  5. In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg and the cr‚Äö√†√∂®me fra‚Äö√†√∂‚àö√úche and then pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set and the top is still wobbly.
  6. Scatter over the feta cheese.
  7. Pop the frittata under the grill for another 2-3 minutes, to finish cooking the top. Try not to overcook the eggs at this point. The top should still be slightly wobbly, as the eggs continue to cook with the residual heat from the grill.

Recipe courtesy of Kate Percy’s Go Faster Food. For more delicious, superfood recipes to power your active lifestyle, follow Kate Percy @gofasterfood on twitter or subscribe to www.gofasterfood.com. Signed copies of Kate Percy’s Go Faster Food books are available on her website, or go to amazon.co.uk.