Smoked Salmon Breakfast Frittata
with Dressed Asparagus and Peashoots
- Sulphites
- Milk
- Milk
- May contain traces of allergens
Ingredients
40 grams
Pea Shoots
1 unit(s)
Baking Potato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 bunch(es)
Dill
1 carton(s)
Scrambled Egg Mix
100 grams
Asparagus
1 unit(s)
Garlic Clove
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
150 grams
Hot Smoked Salmon
125 grams
Baby Spinach
grams
Potatoes
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
FINAL COOK: PLEASE DO 2 VERSIONS, 1 WITH POTATO, 1 WITHOUT. Bring a medium saucepan of water to the boil with 0.5 tsp of salt. Peel the potato and chop into small 2cm chunks. Add to the boiling water and simmer until you can easily slip a knife through them, 10-12 mins. Once cooked, drain in a colander.
Meanwhile, finely chop the dill (stalks and all). Chop the bottom 2cm stalks from the asparagus and discard. Halve the asparagus widthways. Peel and grate the garlic (or use a garlic press). Give the egg carton a shake and pour into a large bowl. Season with salt and pepper and add a third of the sour cream. Mix with a fork or whisk until well combined. Add the smoked salmon flakes and three quarters of the dill to the mixture, don't stir it yet!
Heat a knob of butter in a medium frying pan on medium high heat (preferably a non stick pan). TIP: Use a drizzle of oil if you don't have any butter. Once melted, add the spinach to the pan a handful at a time and stir to wilt, 2-3 mins. Season with salt and pepper. Once wilted, remove the pan from the heat.
Add the drained potatoes to the egg salmon mixture and gently stir together. Pop your spinach pan back on medium high heat, then pour in the egg mixture. Lower the heat to medium, cover with a lid or tin foil. Allow to cook on for 15-25 mins until the frittata is set all the way through. Tip: check occasionally and if the sides of the pan are starting to colour too quickly turn the heat down a bit. FINAL COOK - IT TOOK ME 20-30 MINS BUT IT LOOK THE TESTER 12-15 MINS. also will timings for 2, 3, 4p be an issue?
Meanwhile, wash out your potato pan and pop on medium high heat. Add a splash of oil and once hot, add the asparagus. Stir fry until charred and tender, 4-5 mins. Add the garlic, cook for 1 minute, then season with salt and pepper and remove from the heat. Pour the cider vinegar into a bowl and add the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Once cooked, add the asparagus to the dressing and set aside.
Once the frittata has cooked through, cut into 3 slices per person and share between your plates. TIP: You can carefully flip the it onto a chopping board or large plate first if you want to. Add the peashoots to the dressing and asparagus and toss to coat. Serve the frittata with the salad alongside. Spoon a dollop of remaining sour cream on top of the frittata and finish with a sprinkling of the remaining dill and a grind of pepper. Enjoy! FINAL COOK: Question on whether it needs the potato in it.
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