Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, smoked salmon and tenderstem broccoli (or asparagus) frittata. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. This is also a great way of getting green veg into your diet in the morning without even realising. This smoked salmon and broccoli frittata fits in.
Smoked salmon and Tenderstem broccoli (or asparagus) frittata is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Smoked salmon and Tenderstem broccoli (or asparagus) frittata is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook smoked salmon and tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
- Prepare 5 large free range eggs
- Prepare 6-8 stems of Tenderstem broccoli
- Make ready Or 5-6 asparagus spears
- Prepare 80 g approx. Smoked salmon
- Get 1/2 white onion (fine dice)
- Make ready 1 tbsp snipped chives
- Make ready 50 g grated mature cheddar
- Get 20 g finely grated Parmesan (or equivalent)
- Make ready 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. Scatter the broccoli, flaked salmon and corn over the egg, stirring lightly to distribute evenly.
Instructions 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
Using a spatula pull the sides of the egg mixture in slightly to allow the uncooked. 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. Steam or boil the broccoli for three to four minutes until just tender. Keep Hollandaise warm in a thermos or over simmering water until ready to serve.
So that’s going to wrap this up with this exceptional food smoked salmon and tenderstem broccoli (or asparagus) frittata recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
