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We hope you got benefit from reading it, now let’s go back to smoked salmon and tenderstem broccoli (or asparagus) frittata recipe. You can cook smoked salmon and tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
- Use 5 large free range eggs
- Provide 6-8 stems of Tenderstem broccoli
- Get Or 5-6 asparagus spears
- You need 80 g approx. Smoked salmon
- Take 1/2 white onion (fine dice)
- Use 1 tbsp snipped chives
- Provide 50 g grated mature cheddar
- Take 20 g finely grated Parmesan (or equivalent)
- You need 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
Add peas and broccoli to help you on your way to five a day. Slide the frittata onto a plate, cut it into. This simple and delicious smoked salmon frittata recipe is quick and easy to prepare. The nutrition facts provided are for the frittata only, garnishing with cucumber shavings is going to. Lay the asparagus on a foil-lined baking sheet.
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