Smoked salmon frittata with pesto and sundried tomato’s
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9 eggs
3 tbsp unsalted butter
3 medium sized onion’s, thinly sliced
200 g smoked salmon, thinly sliced
50g sun-dried tomato, thinly sliced
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
METHOD:
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.
Serve
Posted By:
Shenaz Iqbal, Karachi