Smoked salmon and Tenderstem broccoli (or asparagus) frittata
Smoked salmon and Tenderstem broccoli (or asparagus) frittata

Hello everybody, I hope you’re 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 food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked salmon and Tenderstem broccoli (or asparagus) frittata is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Smoked salmon and Tenderstem broccoli (or asparagus) frittata is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to 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 cook it.

The ingredients needed to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
  1. Make ready 5 large free range eggs
  2. Make ready 6-8 stems of Tenderstem broccoli
  3. Make ready Or 5-6 asparagus spears
  4. Take 80 g approx. Smoked salmon
  5. Prepare 1/2 white onion (fine dice)
  6. Make ready 1 tbsp snipped chives
  7. Take 50 g grated mature cheddar
  8. Take 20 g finely grated Parmesan (or equivalent)
  9. Take 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.

Steps to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
  1. Fine dice the onion and trim the woody parts of the Tenderstem (or asaparagus)
  2. 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.
  3. Mix eggs, snipped chives and seasoning together.
  4. 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.
  5. 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)
  6. 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 is going to wrap it up for this exceptional food smoked salmon and tenderstem broccoli (or asparagus) frittata recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!