Tasty smoked salmon frittata

100g Smoked Salmon slices
8 eggs
2 tablespoons lactose free milk or almond milk
Salt & pepper, to taste
3 shitake mushrooms
1 spring onion, finely sliced
1 small vine ripened tomato
Handful of spinach
Sprinkle of dill
sprinkle of oregano

Garden salad, to serve with small amount of drizzled fresh olive oil on top

Step 1
Pre-heat oven to 180°C. Line baking tin with baking paper.
Step 2
Layer the mushroom, spring onions, tomato and smoked salmon in the slice tin.
Step 3
Whisk the eggs with milk.
Pour over the egg mixture and top with herbs.
Step 4
After 15-20 mins cut into serving sizes and enjoy.