- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Asparagus, smoked salmon and goat cheese frittata
Products used in this Recipe
- Eggs
- Asparagus
- Herbs
- Goat Cheese
- Salmon
Find Producers who have the Products used in this Recipe
I don't know my Postal CodeIngredients
1 bunch asparagus (approximately 20 spears), ends trimmed, cut into 4 cm pieces12 eggs, lightly beaten
½ teaspoon salt and ½ teaspoon freshly cracked pepper
1 tablespoon ( 15ml) butter
100 grams smoked salmon or hot smoked
2-3 tablespoons (25-45ml) soft goat cheese or cream cheese
2 tablespoons (25ml) finely chopped fresh parsley and or fresh dill
Method
Preheat broiler.
Have a heavy, non-stick, oven-proof fry pan ready. If the handle isn’t oven-proof, cover it with foil to protect it from the heat of the broiler. If it isn’t non-stick, coat it well with a little olive oil along with the butter, especially on the sides, before adding the eggs.
Bring a pot of salted water to the boil. Snap the ends off the asparagus and cut into 3 cm (1 1/2in) lengths. Drop asparagus in the water and boil just until cooked, about 3 minutes. Drain and rinse well under cold water (rinsing will keep their colour). Combine the eggs, salt and pepper in a large bowl.
Melt butter in the fry pan over medium heat. Pour in the egg mixture and cook over medium heat, loosening mixture from the sides of the pan with a spatula as it begins to set around the sides. Don’t stir! When the eggs begin to bubble and cook underneath, scatter asparagus, salmon and cheese on top and transfer the pan to the oven, just beneath the broiler.
When the eggs are firm, use an oven mitt to remove the pan. Top with parsley and/or dill. Cut into wedges and serve.
