SMOKED SALMON AND ASPARAGUS FRITTATA

This is a lovely frittata that it is easy to make and it only takes 30 minutes to cook. It is fantastic to have it for lunch with a side salad, or you can serve it as a starter for dinner. This time, I used hot smoked salmon instead because I had it in the fridge and needed to be used. It is delicious!!

Ingredients

12 spears asparagus (preferably thin stemmed), trimmed

8 eggs

3 Tbsp chopped dill

200g smoked salmon, cut into strips

50g grated parmesan

Method

Preheat oven to 150C. Line a 20cm square cake tin with baking paper.

Bring a large saucepan of water to the boil, add the asparagus and cook until just tender. Drain and rinse under cold water, then cut into 1cm lengths.

Whisk together the eggs and dill in a bowl. Season then stir in the asparagus and smoked salmon.

Pour into the prepared tin.

Sprinkle with grated parmesan.

Bake for 25 minutes or until just set. Remove from the oven and allow to cool.

Cut into pieces and serve with a green salad.

Serves 4

1 SERVE =

1 1/2 units protein

1/2 unit dairy

1/2 unit vegetables *

*or 1 1/2 units with serving suggestion

Tips:

Try replacing the smoked salmon with smoked trout, or well-drained tinned salmon or tuna could be used for a budget option.

Once opened, smoked salmon can be kept in the fridge for up to a week as long as it is tightly wrapped in plastic film. Or freeze it for up to 3 months.

Comments

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