Serves
2

Cooking

30min
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Ingredients

4 free-range eggs
1/3 cup milk
1 tbsp dill
¼ cup fetta cheese, crumbled
Cracked pepper
Smoked salmon, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 170 degrees Celsius and grease 2 holes of a large capacity muffin tin with non-stick spray. Place the eggs, milk, dill fetta and pepper into a bowl and whisk until combined. Pour the mixture evenly between the 2 muffin holes and bake for 18 to 20 minutes or until puffed and golden. To serve, place a frittata on each plate and serve with a slice of smoked salmon. Makes 2