Asparagus Salmon Frittata

Name: Asparagus Salmon Frittata
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 400 g green asparagus; 7-10 Tbsp Salt; 1 Onion; 2 Garlic cloves; 1 collar Arugula; 100 g smoked salmon (in fine slices); 8 Eggs; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 7-10 Tbsp Lemon corners

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

400 g green asparagus
7-10 Tbsp Salt
1 Onion
2 Garlic cloves
1 collar Arugula
100 g smoked salmon (in fine slices)
8 Eggs
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
7-10 Tbsp Lemon corners

Directions

1
Wash the asparagus, cut the woody ends off briefly. Cut asparagus into bite-sized pieces. Cook in boiling salted water for about 4 minutes, then drain. Put 4 asparagus tips aside for garnishing. Peel onion and garlic and chop finely. Wash the arugula and chop coarsely.
2
Put 2 slices of salmon aside for garnishing. Cut remaining salmon into strips. Mix eggs. Carefully stir in asparagus, salmon and rocket. Season with salt and pepper. Heat oil in a pan (approx. 24 cm Ø). Sauté onion and garlic until translucent. Add the prepared mixture. Let it simmer at low heat for about 20 minutes. Carefully remove the stiff mixture from the edge. Slide onto a lid and cook with the other side facing down for another 3 minutes. Cut into cake pieces before serving.
3
Sauté onion and garlic until translucent. Add the prepared mixture. Let it simmer at low heat for about 20 minutes. Carefully remove the stiff mixture from the edge. Slide onto a lid and cook with the other side facing down for another 3 minutes. Cut into cake pieces before serving. Cut the remaining salmon into pieces and spread on the frittata. Serve garnished with 1 asparagus tip halved lengthways and a fine lemon wedge