In a bowl, whisk together the eggs, cream, half of the creme fraiche, chopped dill & parmesan cheese.
Take half of the smoked salmon & the baby spinach, roughly chop, add to the egg and cream mixture. Gently stir through.
Pour the mixture into two lightly greased muffin or pie tins, until ¾ full, bake in the oven at 180℃ for approximately 10 minutes or until the frittata has puffed up and is just set in the centre.
Turn frittata out onto a plate & garnish with the remaining smoked salmon, top with the extra creme fraiche and garnish with dill fronds and cracked black pepper.
These frittatas can also be served cold for a picnic brunch!