Huon Smoked Salmon Mini Frittatas

Ingredients

• 200g Huon Premium Cold Smoked Salmon
• 6 eggs
• 100ml cream
• 200gm Creme Fraiche
• 1 cup baby spinach
• 1 tbsp fresh dill, chopped
• 2 tbsp grated parmesan cheese
• Sea Salt
• Black Pepper

Method

1. 1

   In a bowl, whisk together the eggs, cream, half of the creme fraiche, chopped dill & parmesan cheese.

2. 2

   Take half of the smoked salmon & the baby spinach, roughly chop, add to the egg and cream mixture. Gently stir through.

3. 3

   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.

4. 4

   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.

5. 5

   COOKS TIP
   These frittatas can also be served cold for a picnic brunch!