Basil and asparagus frittata

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How to make Basil and asparagus frittata

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:11
  • Total Time : 0:16

Ingredients

  • 8 eggs
  • 1/2 cup (120g) light sour cream
  • 1/2 cup (40g) finely grated parmesan
  • 1 cup loosely packed fresh basil leaves, torn
  • Salt & freshly ground pepper
  • 25g butter
  • 1 bunch (250g) asparagus, trimmed, halved lengthways
  • 100g pkt smoked salmon
  • Hot buttered toast or salad, to serve

Method

  • Step 1 Preheat oven to 180°C. Combine eggs, sour cream, parmesan and basil in a medium bowl. Season with salt and pepper.
  • Step 2 Melt butter in a 24cm ovenproof non-stick frying pan over medium heat. Add asparagus and saute for about 1 minute. Layer smoked salmon slices over asparagus in pan and pour egg mixture over the top. Shake pan to ensure egg mixture is evenly distributed.
  • Step 3 Transfer pan to oven and cook frittata for about 10 minutes, or until puffed and golden. Cut into wedges and serve immediately with hot buttered toast or a side salad.

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