Serve the frittata as part of an antipasto platter or for lunch with a salad.

Ingredients

• 6 eggs
• ½ cup cream
• 6 tblsp grated parmesan
• 2 tblsp chopped fennel or dill
• 200 grams hot-smoked salmon, flaked
• 1 red onion, peeled and sliced
• 1 red pepper, deseeded and sliced

Garnish

• sour cream
• salmon caviar
• fennel or dill sprigs

Method

1. In a bowl, beat the eggs and cream together then gently stir in the parmesan and fennel and season with salt and pepper.
2. Heat a 20cm non-stick frying pan with a good dash of olive oil or unsalted butter and cook the onion and pepper until softened.
3. Add the egg mixture and vegetables to the frying pan and stir to combine. Arrange the salmon flakes evenly over the top of the frittata and cook over a low heat for 5-6 minutes.
4. Transfer to a 190ºC oven for a further 8-10 minutes or until golden and set. Cool in the frying pan for 10 minutes before turning out.
5. Cool the frittata to room temperature before cutting into small pieces (see Cook's Tip). Arrange on a serving platter and garnish with a swirl of sour cream topped with salmon caviar and fennel or dill sprigs.

Cooks Tips

Don't cut the cooked frittata until it has cooled to room temperature. This ensures it won't crumble.