Ingredients
Method
Lightly spray two x 6-hole (1/3 cup capacity) silicone muffin trays with cooking oil. Place on an oven tray.
Place potato in large microwave safe dish. Cover. Microwave on High (100%) for 6 minutes, or until just tender. Drain.
Heat oil in a large, non-stick frying pan over medium to high heat. Add potato. Cook, stirring occasionally, for about 5 minutes, or until light golden. Remove from heat. Cool slightly.
Place eggs, cream and dill in a large jug. Season with salt and pepper. Whisk until combined.
Divide potato, salmon, onions and parmesan evenly among muffin holes. Carefully pour over egg mixture to fill holes.
Cook in a moderate oven (180C) for about 25 minutes, or until set and golden. Stand frittatas in trays for 5 minutes before turning out.
Serve with lemon wedges.