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Smoked Salmon Frittata

Preparation and cooking time
40 min
9 persons
  • 225g/8 oz smoked salmon
  • 10 eggs
  • 50ml/1.7 fl oz milk
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 50g/1.7 oz fresh goat cheese, crumbled
  • 1 bunch asparagus, cleaned and trimmed
  • 1 bunch chives, chopped
  • 1 tbsp olive oil

Preheat an oven to 180°C/350°F/gas 4. Cut the salmon and break into bitesize pieces. In a large bowl, whisk together the eggs, milk, salt and pepper. Gently stir in the salmon, cheese, asparagus and chives. In a 24cm frypan over medium-high heat, warm the oil. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 1 minute, then transfer the pan to the oven and cook until the frittata is set in the center and slightly puffed up, 25 to 30 minutes. Let cool in the pan for 5 minutes before serving.