Hot or cold asparagus and salmon frittata
This frittata is delicious hot or cold so make plenty to enjoy leftovers for lunch the next day.
Recipe from the Australian Asparagus Council.
2 tablespoons olive oil
300g salmon fillet
8 free range eggs
1 cup plain Greek yoghurt
1 tablespoon lemon thyme, finely chopped
Salt and pepper
1 red capsicum, chopped
2 bunches asparagus, woody ends removed, sliced
Greek yoghurt to serve (optional)
- Preheat oven to 180ºC.
- Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later.
- Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper and whisk until all ingredients are well combined.
- Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-size pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon.
- Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through.
- Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt.
- Delicious served with a simple green salad with a lemon olive oil dressing.
- For a vegetarian version replace salmon with 125g feta broken into pieces or 125g grated cheese.
- For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.