Step 1

Preheat oven to 200°C. Heat 2 tbs oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add peas and fennel. Cook, stirring, for 2 mins. Add the salmon and cook, stirring, for 1 min or until heated through. Reduce heat to medium.

Step 2

Whisk the eggs and cream in a large bowl. Season. Pour over the salmon mixture. Cook, without stirring, for 3 mins or until edges are beginning to set. Bake for 12 mins or until the top is just set. Set aside for 5 mins to cool slightly.

Step 3

Meanwhile, combine the onion, chilli, if using, mint, dill and remaining oil in a small bowl.

Step 4

Top the frittata with the herb mixture and yoghurt. Season to serve.