3 tbsp unSalt
3 medium sized onion’s, thinly slIce
200 g smoked salmon, thinly slIce
50g sun-dried Tomato
, thinly slIce
75g fresh goat cheese, crumbled (or Feta cheese
1 cup light cooking Cream
1 tsp Salt
½ tsp fresh ground pepper.
3 tbsp pesto sauce
How to make Smoked salmon frittata with pesto and sundried tomato’s
Preheat oven to 190 degrees C (375 degrees F)
Sautee the onions and butter in a large oven-proof pan over medium heat until they are slightly caramelized.
In a large bowl, beat the eggs. Add the cooking cream, goat cheese, smoked salmon, sun-dried tomato, salt and pepper and combine. Pour the mixture over the onions, and top with the pesto sauce.
Place the pan in the oven and bake the frittata for 50 minutes.
Posted By: Shenaz Iqbal, Karachi