Smoked salmon and Tenderstem broccoli (or asparagus) frittata.
You can have Smoked salmon and Tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Smoked salmon and Tenderstem broccoli (or asparagus) frittata
- Prepare 5 of large free range eggs.
- You need 6-8 of stems of Tenderstem broccoli.
- It's of Or 5-6 asparagus spears.
- It's 80 g of approx. Smoked salmon.
- It's 1/2 of white onion (fine dice).
- It's 1 tbsp of snipped chives.
- It's 50 g of grated mature cheddar.
- It's 20 g of finely grated Parmesan (or equivalent).
- You need of Salt, pepper.
Smoked salmon and Tenderstem broccoli (or asparagus) frittata instructions
- 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.
