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5
from 1 vote
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.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Brunch
Cuisine:
Modern Australian
Servings:
4
Calories:
394
kcal
Author:
Claire | Sprinkle and Sprouts
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Ingredients
US Customary
-
Grams
12
eggs
1
cup
half and half
(thickened cream)
½
teaspoon
salt
½
teaspoon
black pepper
1
tablespoon
horseradish sauce
1
cup
smoked salmon
1
cup
sweetcorn
(frozen is fine)
1
tablespoon
chopped fresh dill
½
cup
grated parmesan
Instructions
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.
Nutrition
Calories:
394
kcal
|
Carbohydrates:
11
g
|
Protein:
30
g
|
Fat:
25
g
|
Saturated Fat:
11
g
|
Cholesterol:
532
mg
|
Sodium:
981
mg
|
Potassium:
443
mg
|
Sugar:
3
g
|
Vitamin A:
1130
IU
|
Vitamin C:
4
mg
|
Calcium:
280
mg
|
Iron:
2.9
mg
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