- 6 free-range eggs
- 100 g grated Parmesan
- 3 tablespoons sifted cake flour
- Salt and pepper
- Pinch nutmeg
- 200 g of smoked salmon or salmon trout
- 80 g cream cheese
- Lettuce leaves to garnish
Preheat oven 200ºC.
Mix eggs, Parmesan cheese, sifted flour, salt, pepper and nutmeg.
Butter 16 small cupcake cups 3cm in diameter, or a mini cupcake baking tray and sprinkle with breadcrumbs.
Pour in frittata mixture and bake for about 20 minutes. Remove from oven and set aside to cool.
Halve the frittata cakes and dress with salmon, cream cheese and lettuce. Serve at room temperature.