8 Eggs

200g Smoked Salmon

6 Asparagus Spears

2tbsp Chopped Dill

500g New Potatoes

Gilly Miller, Catering Manager for the Granary Restaurant & Falcons Centre at the Rare Breeds Centre creates an Asparagus dish using just 5 ingredients.

  1. Thickly slice the potatoes and cook in a pan of boiling water for about 10 mins.
  2. Drain and cool slightly.
  3. Break off any woody ends on the asparagus spears and cook in boiling water for about 4 mins. Drain.
  4. Cut the salmon into strips and add to the beaten eggs, dill and then add salt and pepper.
  5. Add in the potatoes.
  6. Heat 2 tablespoons of olive oil in a large, non-stick frying pan, carefully pour in the egg mixture and lay the asparagus spears on the top.
  7. Cook over a fairly low heat for 10-15 mins. Then transfer to the grill to finish cooking for a further 5-7 minutes or until the frittata is set.

Serve with a tomato salad.

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