Salmon, sweet potato and pea frittata

Method

1. Heat the grill to medium-high. Set a 20cm ovenproof frying pan over a medium heat and add a splash of oil. Fry the onion for 5 minutes until starting to soften.
2.  Meanwhile, microwave the whole sweet potatoes for 5-10 minutes on a high setting until a skewer just goes through. Take out of the microwave and, once cool enough to handle, peel and roughly chop. Add to the onions in the pan along with the peas and cook for 2 minutes. Transfer to a bowl and set aside.
3. In a large bowl, gently beat the eggs with the milk, most of the dill and some salt and pepper, then stir in the salmon and onion mixture. Heat a little more oil in the same pan (wipe it out if the onion is a bit stuck on), then pour in the egg mixture. Stir well with a spatula, then leave to cook over a medium-low heat for 5-10 minutes. When it’s almost set, put under the grill for 2 minutes until puffed and golden on top.
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4. Ease the frittata out of the pan onto a chopping board, scatter with the remaining dill, then cut into wedges. Serve with salad, crusty bread and lemon wedges for squeezing over.