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Smoked Salmon & Asparagus Frittata

Smoked salmon contains protein, B vitamins, magnesium, and selenium as well as being full of the anti-inflammatory omega 3 which counteracts the inflammatory response that causes the pain, discomfort and degradation within the joints. Eggs are a great source of zinc which is also necessary for the synthesis of various proteins found in the bone.   It is important to try to pair calcium-rich foods with sources of vitamin D (goat’s cheese) and magnesium. Vitamin D is vital for getting adequate amounts of calcium (eggs & goat’s cheese) into the bloodstream and magnesium (salmon)  helps the body incorporate calcium into the bones.

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Recipe by Denise Monk
Serves - 2
Prep. Time - 5
Cooking Time - 15
GF

Ingredients

  • 5 large eggs
  • 200g Smoked salmon cut into pieces
  • ½ red onion finely chopped
  • Bunch of Asparagus
  • Stem of broccoli
  • 50g of goats’ cheese
  • Handful of Spinach
  • 1 tablespoon of extra virgin olive oil.

 

Method

  • Heat the grill to medium. Beat the eggs in a bowl.
  • Heat the olive oil in a large frying pan, [ensure the pan can go under the grill].
  • Remove the woody ends of the asparagus and then cut into small pieces. Once the oil is hot, gently cook the onion until soft, but not brown and add the asparagus and broccoli, cook till gently sautéed.
  • Place the salmon in the frying pan. Pour over the eggs then crumble over the cheese.
  • Cook gently until the eggs are just set around the edges, about 5 mins. Place the frying pan under the grill and cook until the egg is set and the top is lightly browned.
  • Turn out onto a plate and serve in wedges with a handful of spinach.

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