Smoked Salmon & Dill Frittata
Recipe: #29454
May 03, 2018
Categories: Breakfast, Snacks, Eggs, Appetizers, Australian, Brunch, Picnic, Oven Bake, Vegetarian, Sour Cream, Butter/Margarine, more
"From our weekday newspaper the West Australian. Times are estimated. Serving size of 24 refers to the dish being served as party starter."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (43.6 g)
- Calories 75.7
- Total Fat - 3.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 60.1 mg
- Sodium - 124.9 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0.9 g
- Protein - 4.2 g
- Calcium - 49.9 mg
- Iron - 0.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 5cm above pan edges.
Step 2
Process crackers in a food processor to form coarse crumbs and add butter and pulse until just combined.
Step 3
Sprinkle evenly over base of prepared pan.
Step 4
Whisk eggs, both creams, chopped dill and half a cup of the parmesan in a medium jug until combined and season with salt and pepper and then pour over crumb mixture.
Step 5
Top evenly with salmon and sprinkle with remaining parmesan and cook in a moderate oven (180C) for 25 minutes, or until just set and top is golden brown.
Step 6
Remove from oven and cool in pan on a wire rack and then refrigerate in pan, covered until cold.
Step 7
To serve, lift frittata out of pan on to a chopping board and cut into squares and top with a dollop of sour cream and dill sprigs.
Tips
No special items needed.
0 Reviews
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