Smoked Salmon & Asparagus Frittata

This recipe works in combination with: Chicken, Spinach & Leek Risotto, Crispy Parmesan Chicken & Garlic Green Beans, Spring Salmon Nicoise Salad. This recipe features in these meal plans: Spring Specials.

An Italian-style omelette with smoked salmon, asparagus, potatoes and peas.


  • 1/2 medium leek, sliced
  • 2 medium new potatoes (approx 70g each), quartered
  • 35g of watercress, spinach and rocket
  • 100g smoked salmon, cut into strips
  • 100g of asparagus tips, halved
  • 60g of cheddar cheese, grated
  • 2 tbsp frozen peas
  • 6 tbsp milk
  • 4 free range medium eggs, beaten
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tsp dried mixed herbs
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £3.63
  • Store cupboard: Typical
  • Calories per serving: 648
  • 5-a-day per serving: 1.3
  • Print Recipe
Smoked Salmon Frittata photo

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  1. Preheat the grill to high. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Cook the asparagus in lightly salted boiling water for 2-3 minutes, or until tender.
  2. Meanwhile, mix together the eggs, milk, cheese and mixed herbs. Season generously with salt and pepper and set aside.
  3. To make the salad dressing, mix the vinegar with 2 tbsp oil, season with salt and pepper and set aside.
  4. Heat 1 tbsp oil in a large frying pan and cook the leek for 3-4 minutes, or until soft. Stir in the smoked salmon, potatoes, asparagus and peas and heat through.
  5. Pour in the beaten egg mixture, making sure the other ingredients are covered. Stir the egg mixture to break it up a little as it begins to cook. Cook for 2-3 minutes over a medium heat, or until the edge of the frittata begins to set.
  6. Place the frittata pan under the grill and cook for 4-5 minutes, or until the egg is cooked and the top is golden.
  7. Toss the salad leaves with the dressing and serve with the cooked frittata.

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