Frittata with Smoked Salmon

On a large grater, grate the zucchini and mix with the chopped herbs, season with salt & freshly ground black pepper. Whisk the eggs with two tbsp of water and season with salt and freshly ground black pepper. Gently fry the zucchini, asparagus and the flowers in the oil and the butter till soft. Add the egg mix and stir as you would an omelette cook slowly till lightly set do not over cook approximately 3 /4 minutes. Sprinkle on the mozzarella and lay the smoked salmon on top, turn out the frittata and drizzle with the creme fraiche and garnish with the dill sprigs.

Method

Ingredients

1/4 tsp of dill chopped