Salmon frittata with roasted parsnips

A very contemporary egg and chips, this one. If you haven't been reading the blog, check out this post first to get up to speed.

I was a bit nervous about it - not sure if the result would end up really claggy and horrid. But luckily, it came out just as I wanted it - fresh, sweet and herby. I think this would make a lovely Saturday lunch with friends.

Salmon frittata with roasted parsnips
(serves 2: either 2 medium sized portions or 1 large and 1 small portion)

300 g fresh salmon, peeled and chopped into 1-2 cm cubes
450 g parsnips, peeled and chopped into largeish matchsticks
3 eggs
juice of one lime
1 large handful of parsley, chopped
3 spring onions, chopped finely
1 tbsp olive oil
20 sprays of olive oil
100 ml skimmed milk
salt and pepper
2 tbsp half-fat creme fraiche

Preheat the oven to 230 C. Roast the matchstick-sized parsnips with 1 tbsp olive oil and salt to taste in a foil-lined baking tray for 35 minutes.

Set salmon cubes to marinate in lime juice.

With 15 minutes left to roast, start the frittata: Heat 10 sprays of olive oil in a large saute pan over medium heat and add the spring onions. After about 3-4 minutes, add the salmon cubes, ensuring that they are evenly distributed around the pan.

Combine the eggs, milk and chopped parsley into a jug and whisk with a fork. Season with salt and pepper.

Over medium heat, pour the egg mixture over the salmon and spring onions, ensuring that it is also evenly distributed around the pan. Allow to cook over medium/medium-low heat for about five minutes. The top of the eggs shouldn't yet have set.

With five minutes left to go, put the saute pan under the grill (it's fine if your grill/oven are combined and your parsnips are at the bottom). AFter five minutes, the eggs should have puffed up slightly and the frittata should have cooked through.

Serve the frittata (half and half for two equal servings, or 2/3 for a large serving and 1/3 for a small serving) and the roasted parsnips (1/2 each, either way) with a tablespoon of creme fraiche.

Calories: for a small serving of the frittata with half of the parsnips - 640.

I can see myself eating this recipe on a lovely late-spring afternoon on the balcony with a glass of white wine. I shall be revisiting it again - the sweet salmon, tangy lime, fresh egg, herby parsley, and perfumed parsnips make for an excellent meal.