Smoked salmon and asparagus frittata

Lunch & Light Meals
Prep   15 min
Cook   30 min

A slice of this lovely frittata makes a great packed lunch, or serve it with baby salad leaves as a starter at your next dinner party.

  • Asparagus, 12 spear(s), trimmed
  • Eggs, raw, 8 60g egg(s)
  • Dill, fresh, 3 tablespoon(s) (edible portion), chopped
  • Smoked salmon, sliced, 200 g, cut into strips
  • Parmesan cheese, finely grated, 50 g


  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 into pieces and serve with a green salad.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils0
Protein31.5 g
Total fat18.9 g
- Saturated fat7.4 g
Total carbohydrates1 g
- Total sugars1 g
Fibre1.1 g
Sodium915 mg