Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked salmon and tenderstem broccoli (or asparagus) frittata. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
This healthy, smoked salmon frittata is the perfect breakfast (or Sunday brunch recipe). Much of the salmon and goat cheese will naturally sink to the bottom when your pour the egg mixture into the skillet. If you'd like more of those ingredients to show on top, for a restaurant-worthy looking frittata. Drain in a colander and rinse in cold water until cold and drain again.
Smoked salmon and Tenderstem broccoli (or asparagus) frittata is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Smoked salmon and Tenderstem broccoli (or asparagus) frittata is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook smoked salmon and tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
- Get 5 large free range eggs
- Get 6-8 stems of Tenderstem broccoli
- Get Or 5-6 asparagus spears
- Make ready 80 g approx. Smoked salmon
- Make ready 1/2 white onion (fine dice)
- Get 1 tbsp snipped chives
- Take 50 g grated mature cheddar
- Get 20 g finely grated Parmesan (or equivalent)
- Take Salt, pepper
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. Then, to finish, cheesy kedgeree with made with the Saucy Fish Co. Smoked Haddock with a Cheese and Chive Sauce. While the onion and Tenderstem® broccoli are cooking, mix together the cream cheese and chopped chives.
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
Smoked Haddock with a Cheese and Chive Sauce. While the onion and Tenderstem® broccoli are cooking, mix together the cream cheese and chopped chives. Swirl around the pan and either using a fork or rubber spatula, stir around until the eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top. Serve this smoked salmon frittata for a simple supper.
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