Smoked salmon and horseradish frittata
Extra light sour cream
¼ cup(s), (60g)
5 individual, thinly sliced
⅓ cup(s), chopped
1 medium, wedges to serve
200 g, slices, halved
1 x 3 second spray(s)
- 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.
- 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.
- 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.