I’m a pretty simple girl at heart – give me some eggs and I’m happy! I thought I’d tease you with this picture of Summer, but this delicious fritatta can be great for breakfast, brunch, lunch or dinner in any season. It has a fantastic mix of protein, healthy fats and of course some delicious and nutritious greens.
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| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Servings |
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Ingredients
- 1 bunch asparagus spears cut in half
- 1 tbsp goat's butter or oil
- 2 shallots chopped
- 8 eggs
- 1/2 cup Almond milk (optional)
- zest and juice of 1 lemon
- 1 large tbsp fresh dill chopped
- 180 g hot smoked salmon broken into bite sized peices
- 1 large handful goats gouda grated
Ingredients
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Instructions
- Bring a pan of water to the boil and blanch the asparagus for about 2 minutes, before draining and running under cold water.
- Heat the grill to a medium heat.
- In a large (oven-proof) frying pan, gently saute the shallots in the butter or oil until soft.
- Meanwhile, mix the eggs and milk in a jug and add in the zest and juice of the lemon, the dill and salmon.
- When ready, pour the eggs into the frying pan, sprinkle the cheese on top, turn the heat down to medium and cook until the bottom is starting to firm up.
- Transfer the pan to the grill and continue to cook for a few more minutes until the fritatta is cooked through to the middle.
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