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.

  • words:

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.