Frittata with smoked salmon and dill

This gluten-free frittata with smoked salmon and dill is a flavourful protein powerhouse!

It’s a simple yet elegant dish that’s perfect for a quick and satisfying meal. The combination of creamy eggs, smoky salmon, and fresh dill creates a symphony of taste that will leave you wanting more.

Ingredients: (for 6 portions – I had a 25 cm diameter tray)

• 7 big eggs
• a bunch of dill
• 200 g smoked salmon
• 200 g crumbled feta
• 2 pointed sweet red peppers
• 200 ml cooking cream
• 1 medium red onion
• 100 ml milk

Preparation:

Add the eggs to a bowl, along with the sour cream and milk and a little pepper and mix with the hand mixer at high speed for about 4-5 minutes.

Wash the peppers. Slice them in half lengthwise, remove the seeds, and cut them into thin strips. Add these colourful pepper slices to the egg and milk mixture. Next, peel the onion and chop it very finely before adding it to the bowl. Finally, incorporate the crumbled cheese, the washed and finely chopped fresh dill, and the smoked salmon, torn into bite-sized pieces with your hands.

Mix everything gently with a spatula.

Preheat your oven to 180 degrees Celsius. Line a removable-bottom baking dish with parchment paper, then pour in the frittata mixture. Bake in the preheated oven for approximately 45-50 minutes, or until the frittata is nicely golden brown and set.

If you try the recipe, let me know how you liked it ☺️

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