1 cup risoni pasta
1 cup frozen peas
100g packet smoked salmon, finely chopped
4 green spring onions, finely sliced
2 tsp finely grated lemon rind
6 eggs
1/2 cup Paul Newman’s Own Whole Egg Mayonnaise
salt and pepper, to taste
Extra 1/2 cup Paul Newman’s Own Whole Egg Mayonnaise, to serve
Green salad, to serve

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 6

1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.

2. Add risoni to a large saucepan of boiling, salted water. Boil, uncovered, for about 12 minutes or until tender. Drain. Place risoni in a large bowl.

3. Add peas, salmon, spring onions and rind. Mix well. Stir in eggs and mayonnaise. Season with salt and pepper. Pour mixture into prepared pan.

4. Cook, uncovered, in a moderate oven (180C) for about 45 minutes, or until browned and firm to touch. Stand frittata in pan for 10 minutes before cutting

5. Serve fritatta warm or cold topped with extra mayonnaise and a green salad.

Tip: Frittata is delicious cut in small pieces. Top with mayonnaise and serve as a savoury. It can be made up to two days ahead. Keep, covered, in refrigerator. Canned pink or red salmon (210g) can be substituted for the smoked salmon.