This frittata with smoked salmon and seasonal veggies works well for weeknight meals and is fancy enough to serve at a dinner party or special occasion.
- Serves6
- Cook time55 minutes
- Prep time10 minutes
Ingredients
- 1 bunch asparagus, woody ends trimmed, halved
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 1/2 x 140g pkt Coles Australian Chopped Kale
- 150g pkt Coles Tasmanian Hot Smoked Salmon Natural, coarsely flaked
- 8 Coles Australian Free Range Eggs, lightly whisked
- 1/4 cup (60ml) milk
- 300g tub light sour cream
- 2 tsp lemon juice
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Method
Step 1
Preheat oven to 180°C.
Step 2
Place the asparagus in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min then srain well.
Step 3
Heat half the oil in a 20cm ovenproof frying pan over low heat. Add the garlic and kale and cook for
2 mins or until the garlic is soft. Remove and set aside.Step 4
Layer the asparagus, kale and salmon in the pan.
Step 5
Whisk the eggs, milk and ½ cup of the sour cream in a large bowl. Season. Pour into the pan with the salmon mixture.
Step 6
Place the pan on a baking tray. Bake for 35-40 mins or until browned and just set.
Step 7
Whisk remaining sour cream with lemon juice. Season. Serve the frittata with the sour cream mixture and your favourite salad.
Asparagus, kale and smoked salmon frittata recipe
Frittata fans understand the beauty of this simple make-ahead dish that tastes just as good served hot and fresh for dinner as it does the next day. All the protein goodness from eggs mixed with your choice of filling means you’ll enjoy this tasty dish for lunches, dinners or as an after-school or work snack.
How to make asparagus, kale and smoked salmon frittata
One of the greatest things about frittata is how easy it is to make. If you’re looking for delicious asparagus and kale recipes to get you through the season, this dish is perfect.
To make this asparagus frittata recipe, start by preheating your oven to 180°C and grease a frying pan to ensure the frittata doesn't stick. Next, blanch the asparagus by adding them to a heatproof bowl and covering with boiling water for 1 minute. This allows them to par cook without losing too much of their flavour or texture. Then sautee the kale slightly with some garlic in a frying pan.
Next, layer the asparagus, kale and salmon in a pan and pour over the whisked mixture of eggs, milk and half of the sour cream. Bake for 35-40 minutes until browned and set, then serve with your favourite salad and a side of sour cream whisked with lemon juice.
How to store frittata
One of the best things about smoked salmon frittata is how easy it is to store and serve as leftovers. This means it’s ideal for your next picnic, meal prepping and making ahead for work lunches or sending to school in the kids’ lunchboxes. Cool down your frittata once cooked, pre-cut and portion, and place into a container ready to store and pack. Simple!
Now get cooking
Once you’ve tried this tasty asparagus and kale frittata with smoked salmon, you'll be hooked. Try this cheesy salmon frittata featuring tinned salmon and frozen peas. If you’re after a vegetarian option, check out this asparagus and fetta frittata that features only 5 ingredients, and potato and pumpkin frittata with radish salad.
FAQs
Kale, asparagus and smoked salmon frittata
- Serves6
- Cook time55 minutes
- Prep time10 minutes
Ingredients
- 1 bunch asparagus, woody ends trimmed, halved
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 1/2 x 140g pkt Coles Australian Chopped Kale
- 150g pkt Coles Tasmanian Hot Smoked Salmon Natural, coarsely flaked
- 8 Coles Australian Free Range Eggs, lightly whisked
- 1/4 cup (60ml) milk
- 300g tub light sour cream
- 2 tsp lemon juice
Description
This frittata with smoked salmon and seasonal veggies works well for weeknight meals and is fancy enough to serve at a dinner party or special occasion.
Method
Step 1
Preheat oven to 180°C.
Step 2
Place the asparagus in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min then srain well.
Step 3
Heat half the oil in a 20cm ovenproof frying pan over low heat. Add the garlic and kale and cook for
2 mins or until the garlic is soft. Remove and set aside.Step 4
Layer the asparagus, kale and salmon in the pan.
Step 5
Whisk the eggs, milk and ½ cup of the sour cream in a large bowl. Season. Pour into the pan with the salmon mixture.
Step 6
Place the pan on a baking tray. Bake for 35-40 mins or until browned and just set.
Step 7
Whisk remaining sour cream with lemon juice. Season. Serve the frittata with the sour cream mixture and your favourite salad.