2 |
tablespoons snipped fresh dill |
1/4 |
teaspoon freshly ground black pepper |
2 |
ounces thinly sliced smoked salmon, cut into strips |
| |
Creme fraiche or dairy sour cream |
| 1. |
Preheat oven to 375°F. Line an 8x8x2-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat the foil with cooking spray; set aside. In a large bowl stir together eggs, water, basil, chives, snipped dill, salt, and pepper. |
| 2. |
Pour egg mixture into prepared pan. Bake about 25 minutes or just until center is set (mixture may rise unevenly during baking, but will fall during cooling). Remove from oven. Let stand 5 minutes. Use foil to lift frittata from pan. Loosen egg mixture from foil with a thin metal spatula or table knife. Use a round 2-inch cutter to cut circles from the egg mixture or cut into 2-inch squares. Invert rounds or squares and place on a serving platter. |
| 3.. |
Top each round or square with salmon, a tomato slice, onion, creme fraiche, capers, and a dill sprig, if desired. Makes 8 to 10 servings. |
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