Smoked salmon and horseradish frittata
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Enjoy your morning egg in a tasty frittata flavoured with dill, smoked salmon and a hint of horseradish.
Ingredients
Egg(s)
4 medium
Egg white
2 medium
Extra light sour cream
¼ cup(s), (60g)
Horseradish sauce
1 tbs
Green shallot(s)
5 individual, thinly sliced
Fresh dill
⅓ cup(s), chopped
Lemon(s)
1 medium, wedges to serve
Smoked salmon
200 g, slices, halved
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm square cake tin with oil and line the base with baking paper.
2
Whisk the eggs, egg whites, sour cream and horseradish in a medium bowl until combined. Stir in the shallots and dill. Season with freshly ground black pepper.
3
Pour egg mixture into prepared dish. Evenly arrange salmon slices in the mixture. Bake for 25–30 minutes or until golden and set. Cut frittata into squares and serve with a lemon wedge.
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