Smoked salmon and Tenderstem broccoli (or asparagus) frittata

Name: Smoked salmon and Tenderstem broccoli (or asparagus) frittata
Total time: 600 s
Yield: 2 people
Cuisine: British
Ingredients: 5 large free range eggs; 6-8 stems of Tenderstem broccoli; Or 5-6 asparagus spears; 80 g approx. Smoked salmon; 1/2 white onion (fine dice); 1 tbsp snipped chives; 50 g grated mature cheddar; 20 g finely grated Parmesan (or equivalent); Salt, pepper

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

Using home-smoked salmon from ‘The foragers retreat’ in Pebmarsh. You can change the broccoli for asparagus and if you want to really mix it up swap in chopped tarragon for the snipped chives. ;)
#mycookbook

ChefGoulding@EdmundsWSC @cook_23781120

Saved

Ingredients

10min

2 people

5large free range eggs
6-8stems of Tenderstem broccoli
Or 5-6 asparagus spears
80 gapprox. Smoked salmon
1/2white onion (fine dice)
1 tbspsnipped chives
50 ggrated mature cheddar
20 gfinely grated Parmesan (or equivalent)
Salt, pepper

Saved

Steps

10min

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