Combine eggs, Perfect Italiano Ricotta, peas, dill, half the grated Perfect Italiano Parmesan and seasonings.

Melt butter in a large non-stick frypan and sauté spring onions for 1 minute. Add spring onions to egg mixture and pour back into frypan.

Sprinkle smoked salmon and remaining Parmesan over mixture. Reduce heat, cover and cook for 10 minutes on low heat until base of frittata is cooked.

Remove lid and transfer to a hot grill, cook until frittata is golden and set. Cool slightly before serving.

Blend mayonnaise, vinegar, grated Perfect Italiano Parmesan, mustard, garlic and seasonings in a food processor until thick and creamy. Toss dressing with endive, tomatoes, cucumber and onion. Serve with frittata.