This smoked salmon and asparagus frittata can be made for a healthy dinner and if you have leftovers it makes a great lunchbox meal. Smoked salmon contains protein, B vitamins, magnesium and selenium as well as being full of the anti-inflammatory omega 3 which counteracts the inflammatory response that causes discomfort and degradation within the joints. Eggs are a great source of zinc which is also necessary for the synthesis of various proteins found in the bone.
Smoked salmon and asparagus frittata
This smoked salmon and asparagus frittata can be made for a healthy dinner and if you have leftovers it makes a great lunchbox meal. Smoked salmon contains protein, B vitamins, magnesium and selenium as well as being full of the anti-inflammatory omega 3 which counteracts the inflammatory response that causes discomfort and degradation within the joints. Eggs are a great source of zinc which is also necessary for the synthesis of various proteins found in the bone.
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
- 5 large eggs
- 200g smoked salmon cut into pieces
- ½ red onion finely chopped
- 1 bunch of asparagus
- broccoli stems, chopped
- 50g of goats cheese
- handful of spinach
- 1 tbsp extra virgin olive oil
Instructions
- Heat the grill to medium. Beat the eggs in a bowl.
- Heat the olive oil in a large frying pan [ensure the pan can go under the grill].
- Remove the woody ends of the asparagus and then cut into small pieces. Once the oil is hot, gently cook the onion until soft, but not brown and add the asparagus and broccoli, cook till gently sautéed.
- Place the salmon in the frying pan. Pour over the eggs then crumble over the cheese.
- Cook gently until the eggs are just set around the edges, about 5 minutes. Place the frying pan under the grill and cook until the egg is set and the top is lightly browned.
- Turn out onto a plate and serve in wedges with a handful of spinach.
- Prep Time: 5
- Cook Time: 15
