For the frittata
6 free-range eggs
2 tbsp lactose free milk
60g/2¼oz smoked salmon trimmings
1 tbsp oil
1 handful baby spinach leaves
1 tbsp chives
salt and freshly ground black pepper
Preheat the oven to 200C/Fan 180C/Gas 6. Meanwhile, crack the eggs into a bowl, add the lactose free milk, chives and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.
Heat half the oil in an large ovenproof frying pan over a medium-high heat. Add the spinach and gently wilt for a minute.
Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
Slide the frittata onto a plate, cut it into slices and serve.
Recipe adapted from: Good Food