Smoked Salmon Frittata

Chop 2/3 of the smoked salmon (reserve the rest for garnish). Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Chop the dill (reserve some tips for garnish) and parsley. Add the sour cream to a bowl. Crack in the eggs into the bowl. Add the garlic powder, chopped dill and parsley, salt and pepper. Beat lightly.

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

Wash the zucchini and shave it into thin ribbons with a peeler. In a bowl, combine the Dijon mustard, sugar and vinegar. Slowly pour in the olive oil, whisking constantly. Season the dressing with a pinch of salt and pepper. Don't dress the salad yet. Set the dressing aside.

See pro tip! Heat a non-stick pan over a low heat with a generous drizzle of olive oil. Add the leeks and cook with a pinch of salt for 7-8 min until softened. Then pour the egg mix over. Shake the pan to evenly distribute the eggs. Cook over a mild heat, covered with a lid, for 4-5 min or until beginning to set.

Once the fritatta is almost set, add the chopped smoked salmon. Loosen the bottom of the frittata with a spatula, then place a large plate over the top. Quickly flip the frittata onto the plate. Slide the frittata back into the original pan, uncooked side down. Cook for 2 min further or until fully set.

Transfer the frittata to a serving plate and let cool for 5 min before serving. Once cooled, garnish with the remaining smoked salmon and dill. Combine the boiled green beans and the zucchini ribbons. Drizzle with the dressing and serve alongside the frittata.