Smoked salmon and Tenderstem broccoli (or asparagus) frittata Recipe

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Smoked salmon and Tenderstem broccoli (or asparagus) frittata Recipe

Smoked salmon and Tenderstem broccoli (or asparagus) frittata

Smoked salmon and Tenderstem broccoli (or asparagus) frittata. Great recipe for Smoked salmon and Tenderstem broccoli (or asparagus) frittata. Using home-smoked salmon from 'The foragers retreat' in Pebmarsh. Cut into wedges and serve with salad. Serve with sour cream, finely chopped red onions, freshly-squeezed lemon and, fresh dill on top for enhanced flavor. Tenderstem and Salmon Frittata This three ingredient frittata is made with salmon and Tenderstem broccoli is ideal for brunch or lunch. To cook Smoked salmon and Tenderstem broccoli (or asparagus) frittata you need 9 ingredients and 6 steps quickly.

The ingredients needed to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:

5 of large free range eggs
6-8 of stems of Tenderstem broccoli
of Or 5-6 asparagus spears
80 g of approx. Smoked salmon
1/2 of white onion (fine dice)
1 tbsp of snipped chives
50 g of grated mature cheddar
20 g of finely grated Parmesan (or equivalent)
of Salt, pepper

Steps to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:

Fine dice the onion and trim the woody parts of the Tenderstem (or asaparagus)
Blanch the Tenderstem (or asparagus) for approx 1 and half minutes in lightly salted, rapidly boiling water. Refresh in cold water straight away to prevent over cooking. Drain fully and cut up each stem/spear into 4-5 pieces.
Mix eggs, snipped chives and seasoning together.
Gently sweat off fine dice onion until softened but not coloured. Add in Tenderstem/asparagus pieces. Fry off then add the chopped up smoked salmon.
Make sure the pan is well lubricated with oil/butter to prevent sticking. Stir in egg mix allow to set and turn through a few times to fluff the mixture up. Turn heat right down allow to partially cook in the lowest heat for a couple of minutes (be careful not to let catch/burn)
Top with both cheeses and finish under a moderate grill. Until set through

Today I used some smoked salmon I had in the fridge to make this Smoked Salmon and Asparagus Frittata, topped with sliced radishes, avocado, and tomato slices. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Whisk the eggs milk dill salt pepper and chives together in a bowl. This Salmon Asparagus Frittata recipe is the perfectly indulgent brunch recipe that couldn't be easier. You don't have to be a chef to create a spectacular meal when you start with great ingredients!

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