Available at Pick n Pay, Checkers, Spar, Makro
Serves 2
20 Mins
60 Mins
9 large organic eggs
50g parmesan cheese, grated
250ml cream
100g red onions, chopped
200g smoked salmon ribbons
15g dill, chopped
1tsp lemon zest
100g chevin cheese
½ jar Peppadew® Sundried Raisin Tomatoes
Preheat oven to 180ºC.
Brush 4 x 1 cup ramekins with sundried raisin tomato oil.
Line with strips of salmon and some of the longer pieces hanging over the edges.
Beat eggs and cream. Add grated parmesan, red onions and dill.
Pour into ramekins and top with sliced chevin and sundried raisin tomatoes.
Fold pieces of salmon back to cover the top and place in oven for 40 to 50 min or until the frittata is set.
Allow to cool or serve warm with a salad.
*For a lighter version…
1. Replace the parmesan cheese with 10ml of celery salt; it will add the saltiness of the parmesan cheese without the kilojoules.
2. Replace the cream with 375 ml buttermilk which is a great alternative as it will not detract from the creaminess or body of the frittata and is much healthier than cream in terms of the fat content.
3. Replace the camembert cheese with low fat goat’s milk cheese such as a chevin log. Not only will goat’s milk cheese add a complimentary flavour to the dish and work well with the unique aromatic flavours of the sundried raisin tomatoes but it also has a much lower fat content than the camembert and is higher in calcium than cow’s milk cheese.