Sheet Pan Smoked Salmon Frittata
This Smoked Salmon Frittata is baked in a sheet pan, making it perfect for feeding a group. Enjoy it at any time of day. Personally I like it for brunch with a glass of bucks fizz.
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- 12 eggs
- 1 cup half and half (thickened cream)
- 1/2 tsp salt
- 1/2 teaspoon black pepper
- 1 tbsp horseradish sauce
- 1 cup smoked salmon
- 1 cup sweetcorn (frozen is fine)
- 1 tbsp chopped fresh dill
- 1/2 cup grated parmesan
Pre-heat the oven to 180ºC/350ºF.
Line a sheet pan with cooking paper (or grease extremely generously with butter)
Crack the eggs into a large jug.
Add in the half and half, the salt and pepper and the horseradish sauce.
Whisk well to combine.
Cut the smoked salmon in to thin strips and add it to the egg.
Add in the sweetcorn, dill and parmesan.
Stir well and pour onto the prepared sheet pan.
Cook for 18-20 minutes until set and golden brown.
Calories: 394kcal | Carbohydrates: 11g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 532mg | Sodium: 981mg | Potassium: 443mg | Sugar: 3g | Vitamin A: 1130IU | Vitamin C: 4mg | Calcium: 280mg | Iron: 2.9mg