Scandi Beetroot and Smoked Salmon Mini Frittata Recipes
I used to serve this on a slice of rye and then one day I had the genius idea of serving it on a mini frittata for extra protein. It only takes five minutes to cook, but if you’re too busy you can swap it for a thin slice of rye (just be sure the rye bread is no more than 115 calories). Served on the frittata this makes a great weekend lunch or brunch. A note from Eatopic: For a really cute touch, use a mini frying pan (about 8cm in diameter) for perfect mini frittatas.
- Time: 30 min
- Servings: 2
Source: RecipeMatic
Ingredients
- #For the Frittata#
- % mild and light olive oil spray
- medium free-range eggs small handful watercress, finely chopped
- teaspoon chopped dill fronds
- of flaked sea salt, such as Maldon
- Freshly ground black pepper
- #For the Dressing#
- tablespoon freshly squeezed lemon juice
- teaspoon wholegrain mustard
- teaspoon mild olive oil 1 teaspoon chopped dill fronds
- teaspoon runny honey
- #To Finish#
- watercress
- medium raw beetroot, peeled and grated
- hot smoked salmon, flaked into large chunks