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Smoked Salmon Frittatas baked in a Muffin Pan
for breakfast or as a snack
Ingredients
| 4 | eggs |
| 50 g | thickened cream |
| 35 g | grated cheese, e.g. cheddar |
| some | salt |
| some | freshly ground black pepper |
| 1 tbsp | garlic chives, chopped |
| 1 1/2 tbsp | flat-leaf parsley, chopped |
| 120 g | smoked salmon |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat a fan-forced oven to 160-170ºC. Lightly grease 4 holes in a 1/2 cup capacity muffin pan.
Whisk eggs and combine with cream and cheese. Add salt and pepper, chives and parsley and mix well.
Divide smoked salmon between the holes, lining the base and sides of each one. Pour in the egg mixture.
Bake for about 15-20 minutes or until firm and golden.
Whisk eggs and combine with cream and cheese. Add salt and pepper, chives and parsley and mix well.
Divide smoked salmon between the holes, lining the base and sides of each one. Pour in the egg mixture.
Bake for about 15-20 minutes or until firm and golden.
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