asparagus frittata with smoked salmon & horseradish sauce
Servings: 8
Calories: 253kcal
- 1 lb asparagus, trimmed of tough woody ends (1 bunch)
- salt
- 2 tablespoons olive oil
- 2 medium red onions, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon granulated sugar
- 12 large eggs
- pinch sea salt and freshly ground pepper
- 1 cup finely grated parmesan cheese
- 6 oz smoked salmon slices
- sprigs of dill, wedges of lemon & diced red onion, to serve
LEMON CAPER CREAM
- 1/2 cup sour cream
- 2 tablespoons capers, drained & chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
To make the lemon caper cream:
- Combine all ingredients in a small bowl. Cover & chill until ready to use. This can be made 2 to 3 days in advance.
To make the frittata
- Cut asparagus into three equal sections. Boil, steam or microwave asparagus 1 to 2 minutes until bright green but still tender-crisp; drain well.
- Heat the oil in a large, non-stick frying pan (12 inches/30cm) over medium heat. Add the onion & cook, stirring occasionally, for 10 minutes, or until the onion is softened.
- Add the vinegar & sugar; stir until the sugar is dissolved.
- Add the asparagus to the pan & arrange in an even layer.
- Whisk the eggs, salt & pepper together in a medium bowl. Sprinkle three-quarters of the cheese over the asparagus. Add the eggs, carefully swirling the pan to make sure the egg mixture is evenly distributed. Sprinkle with remaining cheese. Cook, covered, over medium–low heat, for 5 minutes or until the bottom is golden brown (you can lift a small section with a spatula to check.
- Place the frittata under a hot broiler, 6 inches (15cm) away from the heat source, for 1 to 2 minutes until the top is golden & egg mixture is set. Let stand in the pan for 10 minutes before inverting onto a plate or board (you can flip it back right side up if you prefer). The frittata can be made 2 days ahead & stored covered in the fridge.
- Cut the frittata into about 8 wedges, top with smoked salmon, drizzle with lemon caper cream. Top with sprigs of dill & diced onion if desired. Serves 6 to 8.
Nutrition
Calories: 253kcal | Carbohydrates: 7g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 267mg | Sodium: 468mg | Potassium: 317mg | Fiber: 2g | Sugar: 4g | Vitamin A: 991IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 3mg