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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 supplies that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could be displayed at different recognized incidents perhaps. I am certain you will see lots of people who just like the Smoked salmon and Tenderstem broccoli (or asparagus) frittata dishes which 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 task this smoked salmon and tenderstem broccoli (or asparagus) frittata formula with 9 elements which are definitely easy to acquire, and we have to process them at the very least through 6 actions. You should devote a while on this, so the resulting food could be perfect.
Composition Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
- Provide 5 large free range eggs
- Require 6-8 stems of Tenderstem broccoli
- Prepare Or 5-6 asparagus spears
- You need 80 g - approx. Smoked salmon
- Provide 1/2 - white onion (fine dice)
- Prepare 1 tbsp for snipped chives
- Take 50 g - grated mature cheddar
- Provide 20 g finely grated Parmesan (or equivalent)
- Provide of 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 making:
- 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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