-
Heat the oven to 180C/ 160C
Fan/ Gas 4. Whisk the eggs with the crème fraîche and the
chopped chives, and season. Butter and line a 26 cm x 18
cm baking tin with baking paper. Pour in the egg mixture
and bake for 10 minutes or until set, then take out . If
you want it for later use, leave to cool and wrap and
chill the frittata for 2 - 3 days until needed.
-
To assemble, cut into 6
circles with a round cutter the same size as the muffins (
or cut into squares), or if reassembling, re-warm the
frittata in a low oven first. Toast and butter 6 muffins,
then add a little cress, slices of avocado, a round of
frittata, a few slices of smoked salmon and an extra
drizzle of crème fraîche and chives.
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DAILY
DINNERS 
