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Smoked Salmon Frittata
John Morrison, formerly of Prego Restaurant, Westin Resort Guam




1 tsp olive oil
8 eggs
1/4 tsp salt
1/8 tsp black pepper
1 Tbs heavy cream/milk
1 Tbs spinach, steamed, chopped
1 tsp fresh dill, minced
1 cup Panko (Japanese breadcrumbs)
1/2 cup smoked salmon
1/2 cup Parmesan cheese, grated

Heat oven to 325F. Coat the inside of a quart sized, rectangular pan with olive oil. Whisk together eggs, salt and pepper until moderately fluffy. Incorporate heavy cream/milk into the whipped eggs. Fold in the remaining ingredients, pour into the pan and bake for 10 minutes or until eggs are just firm. Allow the frittata to cool for 2 minutes and then slice it into bite size squares.

Tips to make it perfect:
This appetizer does not need to be served hot and standing room temperature is quite okay. Place each square onto a tray and garnish it with chopped parsley and freshly grated Parmesan cheese. Overcooking the eggs will make them dry.

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