Body by Bex – Smoked salmon, sweet potato & asparagus frittata

 

 

INGREDIENTS  

2 large white potatoes finely sliced
1 large sweet potato finely sliced
1/2 red onion sliced
8 asparagus cut into 2cm pieces
Fresh or dried dill
salt and pepper
Olive oil
4 large eggs
200g of smoked salmon

 

METHOD

Heat oven to 180c and grease oven proof dish.

Par-boil the potatoes until almost soft. In a frying pan add a drizzle of olive oil, onions, asparagus and salt & pepper and handful of dill.  Cooked for 3-5 mins.

Layer the onion & asparagus, salmon and potatoes until all used. Season each layer and then pour the whisked eggs over the top. Press firmly on the back of a spoon to compact the frittata. Drizzle with olive oil and cook in the oven for 30 minutes or until lightly golden on the top.

 

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