Ingredients for Smoked Salmon Frittata Triangles
- 8 large eggs
- 8 ounces (225g) cream cheese, softened (4 oz for frittata, 4 oz for spread)
- Fresh Chives
- Zucchini
- Carrot
- Sharp Cheddar Cheese
- Self Raising Flour
- Salt And Pepper
- Lemon Juice
- Smoked Salmon
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How to Make Smoked Salmon Frittata Triangles
- Preheat oven to 350°F (175°C). Grease a 19cm x 30cm (7.5 in x 12 in) lamington pan (or similar shallow baking pan) and line the base and sides with greaseproof paper, extending it 2cm over the edges.
- In a large bowl, whisk together 8 large eggs and 4 ounces (115g) softened cream cheese until just combined. The mixture will be slightly lumpy.
- Add the remaining ingredients (see below) and stir gently with a wooden spoon until evenly distributed.
- Pour the mixture into the prepared pan.
- Bake uncovered for 30-35 minutes, or until the frittata is golden brown and set in the center.
- Let the frittata cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- While the frittata cools, prepare the cream cheese spread: In a bowl, combine 4 ounces (115g) softened cream cheese, 1 tablespoon lemon juice, and 2 tablespoons chopped fresh chives. Beat with an electric mixer until smooth and creamy. Season with salt and pepper to taste.
- Once the frittata is completely cool, cut it in half lengthwise to create two rectangles.
- Spread half of the cream cheese mixture evenly over one rectangle.
- Arrange 4-6 ounces (115-170g) thinly sliced smoked salmon over the cream cheese.
- Top with the other rectangle of frittata.
- Cut the layered frittata into three squares, then cut each square into four triangles (for a total of 12 triangles).
- Serve immediately or chill until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
14g
Fat
59g
Carbs
4g
