Watch Cooking Around London on YouTube »
Tuck into a tasty smoked salmon & beetroot frittata with spring onions, mustard and dill!
Chop the onion beetroots and half of the spring onions and fry until soft.
Whisk together the eggs, mustard, fill, sea salt and black pepper.
Pour the eggs into the frying pan and cook for a couple of minutes until the bottom has set.
Chop the remaining spring onions on top and place the frying pan under a grill for 5 minutes to cook the top.
Cut into slices and serve.
Cook along with #CookingSuperstar Stéphanie Bugosen