Smoked Salmon & Asparagus Frittata
Ingredients
- 150 g smoked salmon
- 8 eggs
- 200 g asparagus spears
- 100 g crème fraîche
- 15 g fresh chives
- 1 lemon
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 26.6 g
- Carbohydrate
- 3.5 g
- of which sugars
- 2.7 g
- Fat
- 28.8 g
- of which saturates
- 10.3 g
- Fibre
- 2.3 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the grill to high. Snap the woody ends off the asparagus and blanch in boiling water for 2 minutes. Drain and cool.
- 2
Whisk the eggs with the crème fraîche, lemon zest, and snipped chives. Season well.
- 3
Heat the olive oil in a 24cm ovenproof frying pan over medium heat. Pour in the egg mixture.
- 4
Arrange the asparagus spears and torn smoked salmon pieces over the top and cook gently for 6–8 minutes until the sides are set.
- 5
Transfer to the grill for 4–5 minutes until golden and just set in the centre. Slice into wedges and serve warm or at room temperature.
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