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Ingredients
FRITTATA
- eggs 8
- crème fraîche 3 tbsp, plus extra for drizzling
- chives 3 tbsp, chopped, plus extra for garnishing
MUFFINS
- muffins 6
- watercress a handful
- avocado 1, sliced
- smoked salmon 6 slices
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4.
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Step 2
Whisk 8 eggs with 3 tbsp crème fraîche and 3 tbsp chopped chives, and season. Butter and line a 26cm x 18cm baking tin with baking paper.
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Step 3
Pour in the egg mixture and bake for 10 minutes or until set, then take out and leave to cool. You can now wrap and chill the frittata for 2-3 days until needed.
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Step 4
To assemble, re-warm the frittata in a low oven, then cut into 6 circles the same size as muffins with a round cutter (or alternatively cut into squares).
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Step 5
Toast and butter the muffins then add a little watercress, slices of avocado, a round of frittata, a few slices of smoked salmon and an extra drizzle of crème fraîche and chives.
