Quick & Easy

Hot smoked salmon and goat’s cheese frittata

hot smoked salmon and goat's cheese frittata



1.Preheat grill.
2.Melt butter in a medium 22cm (base measurement) ovenproof frying pan over medium heat; cook onion and garlic, stirring, until onion softens.
3.Meanwhile, in a large jug whisk eggs, cream, herbs and half the parmesan.
4.Cut asparagus diagonally into 4cm lengths, add to pan; cook, over high heat, stirring, about 5 minutes or until tender. Add salmon and egg mixture to pan. Reduce heat to medium-low; cook about 8 minutes or until set around the edges. Crumble goat’s cheese on top; sprinkle with remaining parmesan. Place frying pan under grill; cook 5 minutes or until golden and set.
5.In a small bowl, toss beetroot leaves, dill and oil.
6.Serve frittata, cut into wedges, topped with beetroot leaves.

Hot smoked salmon is available from major supermarkets. Use a mixture of fresh herbs, such as dill, parsley, basil, chives, mint, oregano or marjoram. If you don’t have a frying pan with an ovenproof handle, wrap the handle in two layers of foil, this will prevent the handle from burning while under the grill.


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