A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great storecupboard standby. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
For a vegetarian version, replace the salmon with chunks of Quorn tossed with ½ tsp crushed dried chillies. Fry a sliced red onion in the oil before adding the eggs to the pan, then add the broccoli, Quorn and sweetcorn as in step 2.