Salmon and dill frittata
No matter if you are planning an elaborate menu or only planning ahead for tomorrow Salmon and dill frittata. This recipe comes in many decades of enjoying it in kitchen. I discover that adding a couple ingredients into your recipe adds depth to that which is ordinarily dull. You may well be searching for lighter foods to make along with your leftovers. Pleasant and gentle Salmon and dill frittata ideal for post-vacation. The substances within this recipe receive your tongue thumping, and are very waist-friendly once you need a'snack' following an active holiday. Using several substances as choices, this soup is loaded using a fall and hot flavor which produces it tasty. An ideal Salmon and dill frittata to heat you up on chilly winter months. Ideal for employing leftover. Serving size is also a important element in your daily diet plan. You should compare the sum of the food that you generally eat to the serving size recorded on the label. Eating large portions or parts can lead to weight gain.
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How to make Salmon and dill frittata
Yield = 5Prep time: 0:20
Cook time: 0:20
Total time: 0:40
Ingredients
- 415g can red salmon, drained, skin and bones removed, flaked
- 1 tablespoon chopped fresh dill
- 3 green onions, finely chopped
- 1 teaspoon finely grated lemon rind
- 1 tablespoon finely chopped capers
- 6 eggs
- 1/2 cup pure cream
- 1/3 cup grated parmesan cheese
- 2 garlic cloves, crushed
Method
- Step 1 Preheat oven to 190C/170C fan-forced. Grease a 3cm-deep, 19cm x 29cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
- Step 2 Place salmon, dill, onion, lemon rind and capers in a bowl. Toss to combine. Spoon mixture into prepared pan.
- Step 3 Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Pour into pan. Bake for 20 minutes or until set. Serve.
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