Asparagus and Smoked Salmon Frittata

    20 minutes

    Use free range eggs with this frittata, they have a lot more flavour. You finish this in the oven or under the grill so you need a frypan with a heatproof handle.


    South Australia, Australia
    10 people made this

    Serves: 4 

    • 9 eggs
    • 300ml cream
    • 100g smoked salmon, sliced
    • 12 asparagus spears, woody ends removed, cut in half
    • 1 cup parmesan, grated
    • 3 tablespoons dill, chopped
    • salt and freshly ground black pepper to taste
    • 1 teaspoon butter
    • 1 teaspoon olive oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 150 degrees C.
    2. Whisk the eggs and cream together. Add the smoked salmon, asparagus, parmesan and dill. Season and mix well.
    3. Heat the butter and olive oil in an oven-safe frying pan. Pour in the egg mixture and cook over a low heat until the bottom has set. Finish off the cooking by placing the pan in the oven for 15-20 minutes, or until just set. You can also do this under the grill.

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