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Smoked Salmon Frittata With Pesto And Sundried Tomato’S Recipe

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Shenaz Iqbal from Karachi
Ingredients
  1. 9 eggs
  2. 3 tbsp unsalted butter
  3. 3 medium sized onion’s, thinly sliced
  4. 200 g smoked salmon, thinly sliced
  5. 50g sun-dried tomato, thinly sliced
  6. 75g fresh goat cheese, crumbled (or feta cheese)
  7. 1 cup light cooking cream
  8. 1 tsp salt
  9. ½ tsp fresh ground pepper.
  10. 3 tbsp pesto sauce
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
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