Smoked salmon frittata

This frittata is perfect for breakfast, lunch or dinner and is a great way to use up any leftover roast veggies!


Sweet Potatoes handful, roasted
Courgettes (Zucchini) handful, roasted
Spinach handful, wilted
1tsp Dill chopped
Salt to season
Black pepper to season
1tsp Olive Oil


  1. Turn the grill on to a medium heat
  2. Place the olive oil in a small frying pan on the hob over a medium heat
  3. Add the roasted sweet potato, courgette, and spinach to heat up for a few minutes, stirring occasionally
  4. Crack the eggs into a bowl, season with salt and pepper and whisk with a fork until combined
  5. Tear the smoked salmon into pieces and place evenly on top of the vegetables, then pour over the eggs
  6. Allow the frittata to cook for 5 minutes or so until it starts to harden and finish cooking the top under the grill for a few minutes
  7. Sprinkle with dill before serving
If you want to make a large frittata to serve more or have for lunches over several days then use a large frying pan and triple the ingredient quantities.

Thanks to Clemmie Macpherson for this recipe.

Clemmie Oliver

I was diagnosed with ulcerative colitis in 1999 aged 9, had surgery to remove my colon in 2001 aged 11, lived with an ileostomy bag through my teenage years and had ileal pouch anal anastomosis (IPAA) construction and ileostomy reversal in 2009, aged 18.

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