Name: Asparagus and Salmon Frittata Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbs olive oil; 300g salmon fillet; 8 free-range eggs; 1 cup plain Greek yoghurt; 1 tbs lemon thyme finely chopped; 1 pinch salt and pepper *to season; 1 red capsicum, chopped; 1 bunch asparagus, sliced, woody ends removed; 1 tub Greek yoghurt *extra

by Australian Asparagus Last updated on 09/19/2019

This frittata is delicious hot or cold so make plenty to enjoy leftovers for lunch the next day. - Australian Asparagus

Ingredients

2 tbs olive oil
300g salmon fillet
8 free-range eggs
1 cup plain Greek yoghurt
1 tbs lemon thyme finely chopped
1 pinch salt and pepper *to season
1 red capsicum, chopped
1 bunch asparagus, sliced, woody ends removed
1 tub Greek yoghurt *extra

Method

Step 1

Preheat oven to 180C.
Step 2

Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later.
Step 3

Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper, and whisk until all ingredients are well combined.
Step 4

Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-sized pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon.
Step 5

Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through.
Step 6

Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt.