This has been our go-to egg recipe of late. I’ve been able to easily adapt it to the ingredients we have at hand. For example, the recipe calls for salmon, but ham works well too. It also calls for asparagus, which is great, but I’ve successfully used zucchini on one occasion and broccoli this time. I also used leek in place of the onion this time.
The original recipe (below) is from Australian Good Food, May 2010.
Smoked Salmon & Asparagus Frittata
Serves 4 | Prep 15 mins | Cook 1hr | gluten free
2 tsp olive oil
1 onion, thickly sliced
3 small potatoes, peeled
1 bunch asparagus, trimmed
200g smoked salmon slices, halved [I use Smoked Salmon for Cooking; it’s cheaper but still tastes good]
60g goat’s milk fetta, crumbled
¼ cup (60ml) skim milk
3 cups salad greens, to serve
1 Preheat oven to 180C or 160C fan. Heat oil in a small frying pan on medium-low. Cook onion, stirring occasionally, for 15 mins, or until caramelised.
2 Meanwhile, cook potatoes in a pan of boiling water for 10 mins, until par-cooked. Drain. To blanch asparagus, cook in a separate pan of boiling water for 1 min, until just tender. Drain, rinse under cold water, and drain again.
3 Slice potato and arrange over base of a [sprayed] 6 cup-capacity baking dish. Top with layers of caramelised onion, smoked salmon, blanched asparagus and fetta.
4 Lightly whisk eggs and milk until just combined. Season with pepper. Carefully pour egg mixture into baking dish, taking care not to disturb layers. Bake for 45 mins, until frittata is golden and just set. Spoon onto serving plates and serve with salad greens.