Smoked Salmon & Camembert Frittata
200g smoked salmon
1 bunch asparagus, trimmed
200g camembert, sliced
1/2 cup cream
baby rocket leaves
Preparation time: 30
Preheat oven to 180C.
Layer smoked salmon over the base of a greased 17cm x 25cm ovenproof dish. Diagonally slice asparagus and arrange over the smoked salmon. Top with sliced camembert.
Whisk together eggs and cream with salt and freshly ground pepper. Pour over the top of the camembert.
Bake for 30-35 minutes or until puffed and golden.
Set aside for 5 minutes to cool slightly. Serve with baby rocket leaves and crusty bread.