Asparagus and salmon frittata with spring greens and crème fraîche.
Cook time: 40 mins | Prep time: 20 mins | Serves: 4-6
Ingredients.
6 eggs
1 cup thickened cream
1 cup milk
1 tablespoon Dijon mustard
1 lemon, finely zested, extra to serve
170g asparagus, trimmed, cut into quarters
200g hot-smoked salmon, roughly torn into 4cm pieces
2 spring onions, thinly sliced
2 tablespoons chives, finely chopped, extra to serve
10g dill, roughly chopped
Watercress leaves, to serve
2 tablespoons crème fraîche, to serve
Method.
1. Preheat oven to 180°C fan-forced. Grease and line a 28cm round pie dish.
2. In a large bowl, whisk together eggs, cream, milk, mustard and lemon zest. Season with sea salt and freshly ground black pepper.
3. Fold through asparagus and salmon, reserving a small amount of each to scatter over top. Stir through spring onion, chives and dill, then pour mixture into dish.
4. Scatter reserved asparagus and salmon over top of frittata.
5. Bake for 40 minutes or until puffed, golden and just set. Rest for 10 minutes.
6. Scatter with watercress leaves and extra lemon zest and chives. Serve with a dollop of crème fraîche.
