Bake
Chive frittata with cold-smoked reindeer
A soft, chive-heavy frittata cooked gently on the stove, then covered with cold-smoked reindeer slices and a scattering of tomatoes and cucumber.
Instructions
Whisk the eggs with the cream, salt and chopped chives until even and a little frothy.
Melt the butter in a non-stick skillet over medium heat and pour the eggs in. Leave them alone for 5–7 minutes, until the edges are set and lightly golden, then turn the heat low, cover the pan and let the frittata finish gently for another 5–8 minutes, until puffed and set through.
Slide the frittata onto a serving platter and drape the cold-smoked reindeer slices over the top. Scatter the cherry tomatoes, cucumber and baby greens around it and finish with parsley.
Tips
- Softening the chives in a little butter before they go into the eggs rounds out their flavour.
- For a firmer frittata, bake it at 180°C (350°F) for 20 minutes instead, then add the reindeer and salad once it has cooled a little.
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