This stunningly simple frittata is packed full of tasty smoked salmon and fresh asparagus, and uses just five ingredients. Unlike traditional frittata, which is usually started on the stovetop and finished under the grill, you just bake it in the oven.
As it can be made ahead and served cold or at room temperature, it is always a hit at picnics or a welcome addition to your buffet table.
- 2 bunches asparagus (approx. 16 spears)
- 8 eggs
- 100g rice milk (or milk of choice)
- 250g chopped smoked salmon
- 2 dessertspoons fresh dill
Preheat oven to 170°C and line an ovenproof dish with baking paper.
Trim asparagus and slice into 2.5cm lengths, setting aside some of the tips. Place remaining pieces in a microwave safe dish, spray with a little water and microwave for approx. 2 minutes.
Place eggs and milk in TM bowl and blend 10 secs/speed 4. Add asparagus, smoked salmon and dill. Stir for 20 secs/REVERSE speed 3.
Pour into prepared dish, decorate with reserved asparagus tips and bake for 30-35 minutes or until set and lightly browned on top.
Remove from the oven and allow to cool. Cut into pieces and serve.
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