Smoked Salmon and Asparagus Mini Frittatas
(Makes 6)
Ingredients:
Frittatas
6 large eggs
1/4 cup thickened cream
1 tbsp finely chopped dill
60g smoked salmon
6 asparagus spears, woody ends trimmed and parboiled
3 tbsp shredded mozzarella
3 tbsp shredded parmesan
Salt
Pepper
Butter for greasing
To serve
6 tsp Chris’ Homestyle Corn Relish Dip
12 cherry tomatoes, quartered
2 tbsp finely chopped parsley
Olive oil
Method:
Preheat oven to 180 degrees celsius (conventional oven). Grease one 6 hole, 1/2 cup capacity silicone muffin tray with butter and place on top of a metal baking tray for support.
Chop asparagus spears into 2 cm pieces and divide between the muffin cups and top with roughly torn smoked salmon.
Whisk together eggs, cream, dill in a 2-cup measuring cup and season with salt and pepper. Pour mixture and divide evenly between muffin cups. Top with mozzarella and parmesan.
Bake in the oven for 18-20 minutes or till golden brown on top, making sure to rotate the tray halfway through baking.
Whilst the frittatas are baking, assemble the tomato salad by tossing together tomatoes, parsley and olive oil in a bowl. Season with salt and pepper.
Once the frittatas are removed from the oven, allow to sit for a few minutes in the muffin tray before removing.
Frittatas can be served warm or at room temperature – top with corn relish dip and serve with tomato salad.
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