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Smoked salmon and Tenderstem broccoli (or asparagus) frittata cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Smoked salmon and Tenderstem broccoli (or asparagus) frittata dishes you make.
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.
Alright, don’t linger, let’s approach this smoked salmon and tenderstem broccoli (or asparagus) frittata menu with 9 components which are undoubtedly easy to find, and we have to process them at the very least through 6 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements of Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
- Prepare 5 for large free range eggs
- Take 6-8 - stems of Tenderstem broccoli
- Prepare Or 5-6 asparagus spears
- Need 80 g for approx. Smoked salmon
- Prepare 1/2 white onion (fine dice)
- Take 1 tbsp of snipped chives
- Make ready 50 g grated mature cheddar
- You need 20 g - finely grated Parmesan (or equivalent)
- Make ready for Salt, pepper
Much of the salmon and goat cheese will naturally sink to the bottom when your pour the egg mixture into the skillet. Cut into wedges and serve with salad. Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day.
Smoked salmon and Tenderstem broccoli (or asparagus) frittata steps:
- 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
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. Spoon the onion and Tenderstem® broccoli onto one half of the omelette. Add the cream cheese and finally lay over the salmon.
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