Create a breakfast platter that's a true morning delight. Picture a golden, fluffy Frittata, along with the Dill Cheese Pikelets, smoked salmon, pickled onions, and capers. This platter is perfect to make to start your day with a satisfying feast that's as beautiful as it is delicious.
Ingreadient:
- 6 eggs
- ½ cup cream
- ⅓ cup grated parmesan cheese
- 1 clove garlic, crushed
- Salt and pepper
- ½ cup frozen peas
- 3 green onions, thinly sliced
- 1 bunch asparagus, trimmed
- ¾ cup self-raising flour
- ¾ cup milk
- 1 egg
- ½ cup grated tasty cheese
- 2 tbsp chopped dill
- 30g butter, melted
- 6 eggs
- To serve: Smoked salmon, pickled onion, capers, whipped cream cheese, yoghurt berry pots and hot coffee
Direction:
- Sift flour into a medium bowl. Make a well in the centre.
- Whisk together milk and egg. Season to taste. Gradually whisk milk mixture into flour to make a smooth batter. Stir in cheese and dill.
- Heat a large non-stick frying pan over medium heat. Brush with butter. Drop teaspoonfuls of batter into the hot pan, allowing room for spreading. Cook for 1-2 minutes until bubbles appear. Turn and cook for 1 minute. Transfer to a rack to cool. Continue with remaining batter.
- Place in an airtight container and refrigerate until required or freeze in a single layer between baking paper.
- 30 minutes before serving, place frittata in to a low 120°C oven and heat for approx. 30min or until just warmed through. Cut into squares.
- Add pikelets, wrapped in foil, to oven 15 minutes before serving to warm up slightly or warm in microwave for 10-20 seconds.
- Add eggs to a saucepan and just cover with water. Cover with lid and cook on medium high heat for 6 minutes or until medium soft boil. Drain and refresh. Peel.
- Just before serving, arrange smoked salmon, pickled onions, whipped cream cheese and capers on a platter. Place warm frittata and pikelets on platter.
- Cut eggs in half and arrange on platter along with fresh yoghurt berry pots. Serve.
