An quick dish – perfect for lunch or dinner
Prep Time: 5 minutes
Cooking Time: 5 minutes
• 1 bag of Florette Red Veined Sorrel
• 4 free-range eggs
• salt and black pepper
• 1 tin salmon
• 50g/1½oz canned butter beans, rinsed and drained
• 1 tbsp olive oil
1.Preheat the grill to medium. Place the eggs into a bowl, season with salt and freshly ground black pepper and beat well.
Add the salmon and butter beans, mix well.
2. Heat the oil in a non-stick frying pan over a medium heat. Pour the egg mixture into the pan and cook for 2-3 minutes, until the base is golden-brown and the frittata is almost set.
3.Place the frittata under the grill and cook for a few minutes, until golden-brown on top and completely set.
4.To serve, cut the frittata into wedges and serve topped with red veined sorrel leaves