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Speybay sweetcure salmon frittata

  • Timer Prep 45 min
    Cook 30 min
  • Chart 270.0 cal/
  • Chef hat Easy


  1. 1 Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm round baking tray with baking parchment.
  2. 2 In a bowl, whisk the eggs. Season with sea salt and cracked black pepper. Gently stir in the mascarpone. Pour into a lined dish or baking tin. Bake for 30 minutes or until just set.
  3. 3 Once slightly cooled, remove from the tin. Slice into wedges. Gently layer the salmon on top and scatter over a few micro herbs.
  • Average per serving
  • Calories 270.0kCal
  • Fat20.0g
  • Saturated8.5g
  • Salt1.2g
  • Carbohydrates3.0
  • Sugar0.5g
  • Protein83.0g
  • Fibre0.0g