Herby fennel, leek and smoked salmon frittata

Instructions

1 Preheat oven to 180°C. In a medium cast-iron or ovenproof frying pan, heat oil over medium. Cook fennel and leeks, stirring, for 5-7 minutes, or until softened. Add dill, chives and half of the parsley.

2 Season whisked eggs and milk well with black pepper, to taste. Add to leek mixture and cook for 2-3 minutes, or until frittata is beginning to set around the edges. Transfer to oven and bake for 15 minutes, or until golden and just set.

3 To serve, top frittata with salmon and scatter with capers, remaining parsley and pickled onion, if using.

4 Slice and divide among plates with dressed salad leaves and bread.