Ingredients (4 servings):
- 8 eggs
- ½ cup (120g) light sour cream
- ½ 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
- Salad, to serve
Method:
- Preheat oven to 180°C.
- Combine eggs, sour cream, parmesan and basil in a medium bowl. Season with salt and pepper.
- Melt butter in a 24cm ovenproof non-stick frying pan over medium heat.
- Add asparagus and sauté 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.
- Transfer pan to oven and cook frittata for about 10 minutes, or until puffed and golden.
- Cut into wedges and serve immediately with a side salad.