Smoked Salmon & Roasted British Asparagus Frittata

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Ingredients:

(Serves 4)

  • 150g potato, diced and cooked
  • 40ml organic double cream
  • 40ml organic whole milk
  • 50g ricotta
  • 80g smoked salmon sliced into 5 cm strips
  • 8-10 large organic eggs
  • 1 bundle fresh British asparagus
  • 40g Parmesan cheese
  • Pepper to taste
  • Salt to taste
 

In the springtime, one of our favourite treats is British asparagus. In season for a short time (from 24th April to 21st June), this vibrant vegetable is the perfect accompaniment to so many wonderful dishes.  

From the end of April, we will be selling fresh British asparagus across all of our restaurants for £4.95 per bunch.  Armed with the ingredients, we have created a fantastic recipe that you can try at home.  Cue the Smoked Salmon & Roasted British Asparagus Frittata!

In this recipe, organic eggs meet silky smooth salmon and crunchy spears of asparagus, topped seductively with punchy handfuls of Parmesan.  It's easy to make and doesn't require any special equipment other than a 20 cm or 8 inch round baking tin. To add another level of flavour, try drizzling parsley dressing on top.  

The best way to serve this springtime beauty?  Straight from the pan for your guests to help themselves! 

Instructions:

  1. Preheat oven to 180°C. Add cooked potato and smoked salmon into a 20 cm or 8 inch round baking tin layered with baking paper.
  2. Mix eggs, whole milk, double cream and pepper and pour the mixture into the tin.
  3. Bake for 20-25 min until golden brown on top. Once cooked, leave to cool.
  4. While the frittata is cooling, prepare your asparagus. Turn the oven temperature up to 220°C. Drizzle the asparagus with olive oil and season with salt and pepper, then roast for about 5 minutes.
  5. Cut the frittata into quarter wedges and lay the asparagus spears on top, with a generous handful of Parmesan shavings.
  6. Serve immediately with a fresh leaf salad and mustard dressing on the side.

Taste the best of what British springtime has to offer!

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Smoked Salmon & Roasted British Asparagus Recipe

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