Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz hot smoked salmon, flaked with a fork
- 8 eggs
- 150ml/5fl oz milk
- 300g/10oz asparagus
- 2 tbsp finely chopped chives
- salt and black pepper
- olive oil
Directions
Heat an overhead grill or broiler.
Trim the asparagus and cut into 2.
5cm/1” pieces.
Blanch for 1minute in boiling water, drain and refresh.
Break the eggs into a bowl, add the milk, chives, salt and pepper and whisk lightly.
Reserve a few asparagus tips and add the rest to the egg mixture.
Mix in the flaked smoked salmon.
Heat a large frying pan and put some olive oil in it.
Pour the egg mixture into the frying pan and stir until everything is starting to set.
Arrange the reserved asparagus tips on top when the frittata is half cooked.
Pop the frying pan under the grill or broiler for the last few minutes until the frittata has set.
Slide the frittata onto a pretty presentation plate and serve warm or cold with a crisp, green salad.