Salmon and baby pea frittata

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base with baking paper.
2. Fill a medium frying pan two-thirds full with water. Add salmon and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Remove from heat and set aside for 5 minutes or until fish is cooked through. Transfer to a plate. When cool enough to handle, use a fork to coarsely flake fish.
3. Whisk eggs, milk, sour cream and rind in a medium bowl. Season with salt and freshly ground black pepper. Place half the flaked salmon over base of prepared tin. Sprinkle with half the peas, dill and cheese. Repeat with remaining salmon, peas, dill and cheese. Pour over egg mixture. Bake for 25–30 minutes or until set. Stand frittata in tin for 5 minutes. Turn out onto a serving plate and cut into wedges to serve.