Asparagus and Salmon Frittata
This frittata is delicious hot or cold so make plenty to enjoy leftovers for lunch the next day.
- 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.
Recipe provided by the Australian Asparagus Council.