Tasty smoked salmon frittata
100g Smoked Salmon slices
2 tablespoons lactose free milk or almond milk
Salt & pepper, to taste
3 shitake mushrooms
1 spring onion, finely sliced
1 small vine ripened tomato
Handful of spinach
Sprinkle of dill
sprinkle of oregano
Garden salad, to serve with small amount of drizzled fresh olive oil on top
Pre-heat oven to 180°C. Line baking tin with baking paper.
Layer the mushroom, spring onions, tomato and smoked salmon in the slice tin.
Whisk the eggs with milk.
Pour over the egg mixture and top with herbs.
After 15-20 mins cut into serving sizes and enjoy.