- Preheat oven to 170 degrees. Lightly grease four holes in a 1-cup capacity muffin pan.
- In a large bowl, whisk eggs and combine with cream and parmesan cheese. Add salt and cracked black pepper, chives, and parsley, and combine well.
- Divide smoked salmon between the prepared holes, lining the base and sides of each one. Pour in the egg mixture.
- Bake frittatas for 20 minutes or until firm and golden. Remove from pan. Serve warm with chunky salsa.
Find more recipes from the chef at Waterfall Resort.