Salmon, Dill and Camembert Frittata

Serves: 6 – 8

Cooking time : 30 minutes

Hint: As this is an expensive dish it is recommended that it is served for more special occasions.


  • 12 large eggs
  • 50 g (½ cups) Parmesan, grated
  • 375 ml (1½ cups) cream
  • 6 spring onions, sliced
  • 200 g smoked salmon, slices
  • 15 g (¼ cups) fresh dill, chopped
  • 100 g Camembert, sliced into wedges
  • zest of 1 lemon
  • extra dill sprigs and lemon zest, to garnish


  • Preheat oven to 180ºC.
  • Lightly grease a large frying pan and bring to low-heat (the pan must be able to fit into your oven and have a metal- or handle capable of handling the heat of the oven).
  • Lightly beat the eggs, parmesan and cream and stir in the spring onions.
  • Pour the egg mixture into the pan and keep on low heat, do not stir. Cook for ± 3-4 minutes. Transfer the pan to the oven and bake for further 3 – 5 minutes or until just set.
  • Remove from oven and top with salmon rosettes and Camembert wedges.
  • Garnish with lemon zest and dill sprigs and serve immediately.