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

Method

1. 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. 2

   Whisk the eggs with the crème fraîche, lemon zest, and snipped chives. Season well.

3. 3

   Heat the olive oil in a 24cm ovenproof frying pan over medium heat. Pour in the egg mixture.

4. 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. 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.