Fresh, vibrant, and full of flavour — this spring frittata is everything we love about the season!
Made with tender asparagus, silky smoked salmon, and a mix of bright herbs like dill, green onions, spinach, and a touch of garlic, it’s light, nourishing, and incredibly satisfying.
Perfect for brunch, lunch, or a quick dinner on a sunny day
Serve it warm or chilled, with a simple salad or a slice of crusty bread.
Simple to make, beautiful to serve, and bursting with spring freshness!
Ingredients:
- 4 Spring Onions
- 3 Cloves of Garlic
- 200 g Asparagus
- Spinach
- Dill
- 200 g Smoked Salmon
- 7 eggs
- Salt and pepper
- 120 ml Cream
- 35 g Sour Cream
Procedure:
- Start by chopping the spring onions , garlic and the asparagus.
- In a bowl, whisk together the eggs, cream, sour cream, a pinch of salt, and freshly ground pepper until smooth and creamy.
- In an oven-safe non-stick skillet, heat a little oil and a knob of butter over medium heat. Add the spring onions and garlic, and sauté for 1–2 minutes until fragrant , then add the spinach, asparagus, season with salt and pepper and cook for 3–4 minutes until just tender but still bright green.
- Reduce the heat to medium-low and pour the egg mixture into the pan, making sure it spreads evenly. Use a spatula to gently stir once or twice to distribute the filling.
- Stir in the smoked salmon ,fresh dill and the tops of the asparagus, then let it cook undisturbed for 5 minutes, or until the edges are just starting to set.
- Place the skillet in the preheated oven and bake for 8–10 minutes, or until the top is set and lightly golden. The centre should no longer jiggle.
Let the frittata rest for a few minutes before slicing. Serve warm or at room temperature with a fresh salad or crusty bread. - Enjoy!
