Chive frittatas with smoked salmon

When it comes to taking along a crowd pleasing, home cooked addition to a BBQ, I look no further than this little recipe.  It’s quick to make and tastes and looks great.

Chive frittatas with smoked salmon

(makes 12)

6 eggs

1 cup pouring cream

¾ cup grated cheddar cheese

2 tablespoons chopped chives

Sea salt and cracked black pepper

Using 12 x ½ cup capacity muffin tins

topping

½ cup sour cream

80g cream cheese, softened

1 ½ tablespoons lemon juice

50 g sliced smoked salmon

Chopped chives, and extra to garnish

Preheat oven to 160⁰C (320⁰F). Place the eggs, cream, cheddar, chives, salt and pepper in a bowl and mix to combine. Pour into greased muffin tins and bake for 15 minutes or until set.

Remove from tins and cool slightly. To serve, combine the sour cream, cream cheese and lemon juice in a bowl and place a teaspoonful on top of each frittata. Top with a small piece of smoked salmon and garnish with extra chives.


Linda Krick is a Medical Herbalist at the Lotus Centre.

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