Smoked salmon frittata recipe
This is a classic combination, all made in one pan.
Ingredients
- 8 eggs
- 125 ml single (light) cream
- 2 tbsp finely grated Parmesan
- 20 g dill, finely chopped, plus extra fronds, to sprinkle
- 1 tbsp olive oil
- 300 g smoked salmon, coarsely torn
- 1 pinch each of salt and pepper
Details
- Cuisine: Australian
- Recipe Type: Smoked salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the eggs, cream and cheese in a bowl and beat together with a balloon whisk until well combined. Stir through the dill and season with salt and pepper.
- Heat the oil in an ovenproof non-stick frying pan or skillet over a medium heat. Swirl the pan around to coat in the oil.
- Pour in the egg mixture, then add the salmon and sprinkle with some dill fronds. Cook for 2 minutes, or until the eggs start to set around the edge.
- Transfer to the oven and cook for another 8–10 minutes until golden.
- Remove from the oven and leave to stand for 10 minutes before cutting into wedges to serve.
This recipe is from Australia: The Cookbook by Ross Dobson, published by Phaidon, £35. Photography by Alan Benson.
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