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Ingredients:
12 free range organic eggs
olive oil
350-400g Burren Smoked Salmon
200g fresh spinach
100g frozen peas
40g crumbled feta cheese
Pinch of crushed black pepper
4 sprigs of fresh dill
Method:
Pre-heat the oven to 190°C. Whisk the eggs together in a large bowl.Grease a large baking dish with olive oil. Layer the smoked salmon, spinach and peas in it.Pour the egg mixture over the mix and sprinkle the feta on top of it. Top with dill sprigs and crushed black pepper.Bake in a prehetated oven at 190°C for 40-45 minutes until golden brown and the egg mixture has set.Serve with a rocket and watercress pine nut salad. Enjoy!
