So quick and easy this will be a recipe you’ll soon know by heart!
A perfect weekend breakfast option when you’ve got a little more time or the perfect frittata to make and enjoy cold or heated up later for lunch!
Pre heat oven to 180 degrees C
Combine eggs, cream, sliced capsicum, baby spinach and thinly sliced sweet potato in a large bowl and season with salt and pepper
Heat a large non-stick fry pan with rice bran oil
Carefully pour the egg mixture into the fry pan and top with flaked pieces of Huon Hot Smoked Salmon
Bake for 20 minutes or until frittata is firm and golden brown.