Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, smoked salmon and tenderstem broccoli (or asparagus) frittata. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
You'll impress your guests with this sumptuous keto brunch dish - not only that, but it's also a time savvy choice that can be prepared in minutes. Flavorsome salmon paired with asparagus combined with a savory creamy frittata base. A quick and easy smoked salmon and broccoli frittata recipe, packed with protein, this makes a perfect breakfast or lunch, as well as a family dinner.
Smoked salmon and Tenderstem broccoli (or asparagus) frittata is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Smoked salmon and Tenderstem broccoli (or asparagus) frittata is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have smoked salmon and tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
- Make ready 5 large free range eggs
- Make ready 6-8 stems of Tenderstem broccoli
- Make ready Or 5-6 asparagus spears
- Make ready 80 g approx. Smoked salmon
- Prepare 1/2 white onion (fine dice)
- Make ready 1 tbsp snipped chives
- Take 50 g grated mature cheddar
- Make ready 20 g finely grated Parmesan (or equivalent)
- Get Salt, pepper
Cut into wedges and serve with salad. When buying tenderstem broccoli look for firm stems and crisp florets. It will keep in the fridge for up to five days but is best eaten within two days of purchase. Tenderstem does not need to be peeled or trimmed before using and as tenderstem is much more delicate than regular broccoli, it takes only.
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
Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. Slide the frittata onto a plate, cut it into. Then, to finish, cheesy kedgeree with made with the Saucy Fish Co. Smoked Haddock with a Cheese and Chive Sauce.
So that is going to wrap this up with this special food smoked salmon and tenderstem broccoli (or asparagus) frittata recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
