As­pir­ing Chef

Salmon, Dill and Camem­bert Frit­tata

The Poultry Bulletin - - CONTENTS -


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.

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