Frittata – the quiche without the pastry – that’s how I like to think of it – all the good stuff without the extra calories!!! This is a nice combination of flavours, originally from an Australian Womens Weekly cook book with modifications!
Hints & Tips
- Make it on the day or a the day before. Let it cool before slicing!
- Can be served as an entree or cut into smaller, bite sized pieces for a large gathering.
- GF, SF, Veg.
- Category: Baking & Roasting, Entree, Fish / Seafood, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 6 Eggs
- 150 milliliters Cream
- 1 tablespoon Finely Grated Lemon Rind
- 1 Small Red Onion, Thinly Sliced
- 3/4 cup Fresh Dill, Coarsely Chopped
- 2 tablespoons Baby Capers, Drained & Rinsed
- 200 grams Smoked Salmon, Sliced
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease and line the base and sides of a 20cm square cake tin with baking paper.
- Whisk eggs, cream and rind together in a small bowl.
- Combine onion, dill and capers in a small bowl.
- Spread a third of the onion mixture in prepared tin.
- Top with half of the salmon and then pour half the egg mixture over the salmon.
- Place half of the remaining onion mixture in the pan. Top with the remaining salmon, then the rest of the onion mixture and the rest of the egg mixture.
- Cook, uncovered, for about 30 minutes until set. Allow to cool before slicing.
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