How to Make Appetizing Smoked salmon and Tenderstem broccoli (or asparagus) frittata

Smoked salmon and Tenderstem broccoli (or asparagus) frittata. Drain in a colander and rinse in cold water until cold. Heat the oil in a medium non-stick frying pan. Great recipe for Smoked salmon and Tenderstem broccoli (or asparagus) frittata. Using home-smoked salmon from 'The foragers retreat' in Pebmarsh. You can change the broccoli for asparagus and if you want to really mix it up swap in chopped tarragon for the snipped chives. ;) #mycookbook The smoked salmon can be hot smoked or cold smoked and can be swapped out for tinned salmon.

The asparagus can be fresh or tinned, just make sure you drain them well before adding them to your frittata. Serve with sour cream, finely chopped red onions, freshly-squeezed lemon and, fresh dill on top for enhanced flavor. Smoked salmon and Tenderstem broccoli (or asparagus) frittata. You can cook Smoked salmon and Tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoked salmon and Tenderstem broccoli (or asparagus) frittata

1. You need 5 of large free range eggs.
2. You need 6-8 of stems of Tenderstem broccoli.
3. It's of Or 5-6 asparagus spears.
4. It's 80 g of approx. Smoked salmon.
5. You need 1/2 of white onion (fine dice).
6. Prepare 1 tbsp of snipped chives.
7. Prepare 50 g of grated mature cheddar.
8. Prepare 20 g of finely grated Parmesan (or equivalent).
9. You need of Salt, pepper.

Cut into wedges and serve with salad. Then, to finish, cheesy kedgeree with made with the Saucy Fish Co. Smoked Haddock with a Cheese and Chive Sauce. Frittatas are great because you literally throw a bunch of ingredients together and cook it.

Smoked salmon and Tenderstem broccoli (or asparagus) frittata step by step

1. Fine dice the onion and trim the woody parts of the Tenderstem (or asaparagus).
2. 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..
3. Mix eggs, snipped chives and seasoning together..
4. 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..
5. 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).
6. Top with both cheeses and finish under a moderate grill. Until set through.

Drain in a colander and rinse in cold water until cold and drain again. Heat an ovenproof pan on medium-high heat and add olive oil. Stir in smoked salmon and Gruyere cheese. See recipes for Smoked salmon and Tenderstem broccoli (or asparagus) frittata too. This low carb salmon frittata is so easy to make and only takes three ingredients - eggs, salmon and tenderstem broccoli.