Name: Hot smoked salmon and goat’s cheese frittata
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 20 gram butter; 1 large brown onion, thinly sliced; 2 clove garlic, thinly sliced; 8 eggs; 2/3 cup (160 millilitres) pouring cream; 1/2 cup chopped fresh mixed herbs; 2/3 cup (50 grams) finely grated parmesan cheese; 340 gram asparagus, trimmed; 150 gram hot smoked salmon; 75 gram goat's cheese; 30 gram beetroot leaves; 1 1/2 tablespoon fresh dill sprigs; 2 teaspoon olive oil

Ingredients

20 gram butter

1 large brown onion, thinly sliced

2 clove garlic, thinly sliced

8 eggs

2/3 cup (160 millilitres) pouring cream

1/2 cup chopped fresh mixed herbs

2/3 cup (50 grams) finely grated parmesan cheese

340 gram asparagus, trimmed

150 gram hot smoked salmon

75 gram goat's cheese

30 gram beetroot leaves

1 1/2 tablespoon fresh dill sprigs

2 teaspoon olive oil

Method

1.Preheat grill.

2.Melt butter in a medium 22cm (base measurement) ovenproof frying pan over medium heat; cook onion and garlic, stirring, until onion softens.

3.Meanwhile, in a large jug whisk eggs, cream, herbs and half the parmesan.

4.Cut asparagus diagonally into 4cm lengths, add to pan; cook, over high heat, stirring, about 5 minutes or until tender. Add salmon and egg mixture to pan. Reduce heat to medium-low; cook about 8 minutes or until set around the edges. Crumble goat’s cheese on top; sprinkle with remaining parmesan. Place frying pan under grill; cook 5 minutes or until golden and set.

5.In a small bowl, toss beetroot leaves, dill and oil.

6.Serve frittata, cut into wedges, topped with beetroot leaves.

Hot smoked salmon is available from major supermarkets. Use a mixture of fresh herbs, such as dill, parsley, basil, chives, mint, oregano or marjoram. If you don’t have a frying pan with an ovenproof handle, wrap the handle in two layers of foil, this will prevent the handle from burning while under the grill.
Note

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Ingredients

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