Herb frittata with salmon

Serves 4

8 extra-large eggs

20 ml finely chopped fennel

15 ml finely chopped parsley

salt and freshly ground black pepper

15 ml water

100 g baby marrows, grated

20 ml oil

150 ml cottage or cream cheese

smoked salmon or trout

Preheat the oven to 200 °C and mix the eggs, fennel, parsley, salt, pepper, water and baby marrows in a mixing bowl.

Heat the oil in an ovenproof pan.

Pour the egg mixture into the pan and fry gently until the egg begins to cook.

Transfer the pan to the oven and heat until the top of the frittata is done.

Remove the pan from the oven and leave the frittata to rest for a few minutes before cutting into wedges.

Serve the frittata wedges with cottage or cream cheese and salmon or trout.

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