Asparagus And Salmon Frittata
This smoked salmon frittata is the perfect breakfast (or Sunday brunch) recipe. With salmon, bocconcini and asparagus, it blends high protein and fibre for sustained energy. What makes this recipe even better is that the whole family will love it; I know mine does!
Equipment
- Whisk
- Skillet
- Spatula
Ingredients
- 6 Large eggs
- 7 ounces Asparagus (about 12-14 spears / 200g)
- 2 tablespoons Olive oil / 1 tablespoon (14g) butter or ghee
- 5 ounces Smoked salmon (140g)
- 5-7 Bocconcini (mini mozzarella balls)
- 2 tablespoons Milk (30ml)
- 2 tablespoons Chopped fresh herbs (such as dill, parsley or chives)
- Salt and Pepper to taste
- Zest of 1 lemon
Instructions
- Preheat and prep: Preheat your oven to 350°F (180°C). Trim the woody ends off the asparagus and cut into 3 to 4 cm pieces.
- Cook the asparagus: Heat 1 tablespoon of olive oil (or half the butter/ghee) in an ovenproof skillet over medium heat. Add the asparagus and sauté for 3 to 4 minutes until just tender. Remove from the pan and set aside.
- Whisk the eggs: In a large bowl, whisk together the eggs, milk, lemon zest, chopped herbs, salt and pepper until well combined.
- Assemble the frittata: Return the asparagus to the skillet and pour the egg mixture evenly over the top, then top with salmon and bocconcini.
- Cook on the stove: Place the skillet back over medium-low heat and cook for 3 to 4 minutes without stirring, just until the edges start to set.
- Finish in the oven: Transfer the skillet to the oven and bake for 8 to 12 minutes, or until the frittata is just set in the center.
- Serve: Let cool slightly before slicing into wedges. Serve warm or at room temperature.
Notes
Cream, or full cream milk, will give you the best flavour and fluffy texture, but you can use a low fat or plant-based milk instead.
Make sure the asparagus is spread evenly across the base of your skillet before pouring in egg mixture.
Allowing it to cool slightly before serving makes it easier to remove the wedges.
Don't forget to add your herbs!
Tried this recipe?Let us know how it was!
