Salmon, Dill and Camembert Frittata
12 large eggs 50 g (½ cups) Parmesan, grated 375 ml (1½ cups) cream 6 spring onions, sliced 200 g smoked salmon, slices 15 g (¼ cups) fresh dill, chopped 100 g Camembert, sliced into wedges zest of 1 lemon extra dill sprigs and lemon zest, to garnish
1. Preheat oven to 180ºc. 2. Lightly grease a large frying pan and bring to low-heat (the pan must be able to fit into your oven and have a metal- or handle capable of handling the heat of the oven). 3. Lightly beat the eggs, parmesan and cream and stir in the
spring onions. 4. Pour the egg mixture into the pan and keep on low heat, do not stir. Cook for ± 3-4 minutes. Transfer the pan to the oven and bake for further 3 – 5 minutes or until just set. 5. Remove from oven and top with salmon rosettes and
Camembert wedges. 6. Garnish with lemon zest and dill sprigs and serve
immediately. 7. generously with the cinnamon and sugar mixture. 8. Serve hot as a tea time treat or as a nourishing snack for kids.