Smoked Salmon & Dill FrittataBack


100g Tassal Smoked Salmon slices
8 eggs
50ml thick cream
Salt & pepper, to taste
1 zucchini, sliced into ribbons
1 spring onion, finely sliced
1 capsicum, finely sliced
Small handful dill, chopped
Small handful parsley, chopped
1 cup grated cheese
Garden salad, to serve


Pre-heat oven to 180°C. Whisk the eggs with cream and season. Line a 24cm slice tin with baking paper. Layer the zucchini, spring onions, capsicum and smoked salmon in the slice tin. Pour over the egg mixture, top with herbs and grated cheese. Place in an oven for 18-20 mins or until golden. Cut into pieces and serve hot or cold.

Preparation time: 25 min

Portions: 4 servings