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    Asparagus and smoked salmon frittata

    Smoked salmon frittata-898

    Serves 4
    Preparation 15 mins
    Cooking 30 mins

    Food units per serve: 1.5 units protein, 0.5 unit dairy, 0.5 unit vegetables (or 1.5 units with serving suggestion

    A slice of our lovely Total Wellbeing Diet asparagus and smoked salmon frittata makes a great packed lunch, or serve it with baby salad leaves as a starter at your next dinner party.


    • 12 spears asparagus, trimmed (preferably thin stemmed)
    • 8 eggs
    • 3 tablespoons chopped dill
    • 200g smoked salmon, cut into strips
    • 50g grated parmesan


    1. Preheat the oven to 150°C. Line a 20 cm square cake tin with baking paper.
    2. Bring a large saucepan of water to the boil, add the asparagus and cook until just tender. Drain and rinse under cold water, then cut into 1 cm lengths.
    3. Whisk together the eggs and dill in a bowl. Season, then stir in the asparagus and smoked salmon. Pour into the prepared tin and sprinkle with grated parmesan. Bake for 25 minutes or until just set. Remove from the oven and allow to cool. Cut the smoked salmon frittta into pieces and serve with a green salad.

    Tip: Try replacing the smoked salmon with smoked trout, or well-drained tinned salmon or tuna could be used for a budget option. Once opened, smoked salmon can be kept in the fridge for up to a week as long as it is tightly wrapped in plastic film. Or freeze it for up to 3 months.