Smoked salmon and asparagus frittata
  • 8 eggs
  • 1 cup heavy whipping cream
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dried dill
  • 3½ oz. mozzarella cheese, shredded
  • 2 oz. parmesan cheese, shredded
  • ½ oz. butter
  • 3½ oz. smoked salmon
  • 3½ oz. fresh green asparagus

Instructions

  1. Pre-heat your oven to 360°F (180°C).
  2. Whisk eggs in a large mixing bowl and then add cream, seasonings, parmesan and half of the grated mozzarella.
  3. Grease an 8″ (20 cm) baking dish with butter and then scatter chunks of smoked salmon over the base of the dish.
  4. Lay the asparagus spears on top, cutting them to size if required.
  5. Pour the egg mixture over and then scatter with the remaining mozzarella. Bake for 30 minutes.

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