Lightly beat the eggs with créme fraiche add dill salt pepper and smoked Salmon. Whisk the egg and chopped dill in a jug.
Smoked Salmon Frittata With Goat Cheese Dill And Capers Smoked Salmon Frittata Salmon Breakfast Salmon Frittata
Lightly beat the six eggs add cream and season to taste.

Smoked salmon frittata. Step 2 Heat oil in a medium oven proof pan. In a small pan cook the shallow and mushroom in butter or oil until soft. Grease a 6cm deep 22cm square ceramic baking dish.
Distribute potatoes evenly over the base of the baking tin cover with leeks and pour in the egg mixture. Add the leek and spring onion to the outer edge of. Serves 3 lightly for breakfast.
DIRECTIONS Preheat oven to 400 degrees. In a medium bowl whisk eggs until well beaten and slightly frothy. Our smoked salmon frittata makes for the perfect weekend breakfast option when youve got a little more time or the perfect frittata to make and enjoy cold or heated up later for lunch.
Line a 25cm x 30cm baking dish with baking paper. Pour the egg and cream mixture over the other ingredients. Heat olive oil in a 20cm oven-safe frying pan over medium heat.
Cook and stir briefly to release the flavours. Expect plenty of rich flavours plus a delightful fluffiness. Whisk together the eggs Greek yoghurt and season with salt and pepper.
Coarsely chop half the dill sprigs. Smoked Salmon Frittata Preheat oven to 200 degrees. Arrange the potato leek and salmon over the base of the pan.
Whisk in milk chives and black pepper. Ingredients 4 tablespoons olive oil ¼ medium onion chopped salt and pepper to taste 4 ounces pepper smoked salmon 8 black olives chopped 6 eggs 2 tablespoons milk 2 tablespoons heavy cream ½ 8 ounce package cream cheese cubed. Fry the broccoli for 3 minutes then add the peas and fry for a further 1 minute.
Stir in the smoked salmon. Spray the pan with olive oil spray. Divide the defrosted kale roasted red pepper and smoked salmon between the two pie plates.
Smoked salmon frittata with zucchini spinach and goats cheese Oven baked omelette with smoked salmon zucchini spinach and goat cheese is great for breakfast lunch or even dinner. Bake for 20-30 minutes until set and lightly browned on top. Cook stirring until translucent.
Place asparagus in base of the dish. Place spoonfuls of the mashed sweet potato ricotta cheese shallots mushrooms smoked salmon red capsicum and asparagus in a ovenproof dish. Add the salmon and olives.
Spray 2 pie plates with non-stick spray. Add onion and season with a little salt and pepper. Chop the smoked salmon and roasted red bell pepper.
Heat half the oil in an large ovenproof frying pan over a medium-high heat.
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