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Smoked salmon and Tenderstem broccoli (or asparagus) frittata
Smoked salmon and Tenderstem broccoli (or asparagus) frittata

Before you jump to Smoked salmon and Tenderstem broccoli (or asparagus) frittata recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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One way to deal with this to begin seeing some results is to realize that you do not have to change everything at once or that you should altogether do away with certain foods from your diet. It’s not a bad idea if you desire to make considerable changes, but the most important thing is to gradually switch to making healthier eating choices. Soon enough, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will see that you won’t want to eat the old diet.

Obviously, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to smoked salmon and tenderstem broccoli (or asparagus) frittata recipe. You can have smoked salmon and tenderstem broccoli (or asparagus) frittata using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
  1. Take 5 large free range eggs
  2. Use 6-8 stems of Tenderstem broccoli
  3. You need Or 5-6 asparagus spears
  4. Use 80 g approx. Smoked salmon
  5. Provide 1/2 white onion (fine dice)
  6. Provide 1 tbsp snipped chives
  7. Take 50 g grated mature cheddar
  8. Provide 20 g finely grated Parmesan (or equivalent)
  9. Provide Salt, pepper
Instructions to make Smoked salmon and Tenderstem broccoli (or asparagus) frittata:
  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

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