Dont let watercress go to waste - its the perfect garnish for this impressive salmon starter.
- Heat half the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate lined with paper towel. Wipe the pan clean.
- Whisk the eggs and 65g (1/4 cup) of the sour cream in a medium bowl. Season with salt and pepper. Stir in the zucchini mixture and half the dill.
- Heat the remaining oil in the pan over medium heat. Pour the egg mixture into the pan. Reduce heat to low and cook for 6-7 minutes or until the frittata is set around the edge but still runny in the centre.
- Meanwhile, preheat grill on medium. Place the pan under the grill and cook for 3-4 minutes or until frittata is golden brown and just set.
- Combine the remaining sour cream and dill in a small bowl. Cut the frittata into 6 wedges. Divide among serving plates. Top with salmon, sour cream mixture and watercress to serve.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set