Asparagus Frittata With Smoked Trout Recipes

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SMOKED SALMON & PEA FRITTATA



Smoked salmon & pea frittata image

A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 5

500g new potatoes
200g pack smoked salmon
8 large eggs
2 tbsp chopped dill
100g frozen petits pois

Steps:

  • Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
  • Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
  • Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
  • Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

Nutrition Facts : Calories 423 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.15 milligram of sodium

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

SMOKED TROUT FRITTATAS



Smoked Trout Frittatas image

There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here's a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that's needed alongside, and do not hesitate to toss in some asparagus or artichokes.

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 1/2 tablespoons extra virgin olive oil
1 pound Yukon gold potatoes, peeled, in 1/2-inch dice
Salt
1 cup finely chopped onion
1 ounce speck, finely chopped
1 smoked trout, skin and bones removed
2 tablespoons minced fresh dill
7 large eggs, beaten
Ground black pepper
1 cup sour cream

Steps:

  • Heat 2 tablespoons oil in a 10-inch skillet. Add potatoes and cook on medium-low for about 10 minutes, until they start to soften. Sprinkle with salt. Add onion, increase heat to medium and cook about 5 minutes longer, until onion and potatoes are tender. Stir in speck and sauté another minute. Stir in trout and half the dill. Transfer to a bowl and allow to cool 10 minutes.
  • Heat oven to 325 degrees. Use remaining oil to grease 6 large (8-ounce) muffin tins. Fold eggs into trout mixture. Season generously with pepper and add additional salt if needed. Spoon mixture into tins. Place in oven and bake 15 minutes. Fold remaining dill into sour cream and place in a serving dish.
  • Unmold frittatas and serve with sour cream alongside.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 501 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS FRITTATA WITH SMOKED TROUT



Asparagus Frittata With Smoked Trout image

Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.

Provided by Martha Rose Shulman

Time 45m

Yield Makes one 10-inch frittata

Number Of Ingredients 8

3/4 pound asparagus, woody ends snapped off, cut in 1/2-inch lengths
8 large eggs
1/2 teaspoon salt, preferably kosher salt, or to taste
A few twists of the pepper mill
3 tablespoons low-fat milk or regular milk, to taste
1/2 pound smoked trout, diced or broken into small pieces
3 tablespoons chopped chives
1 tablespoon olive oil

Steps:

  • Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
  • Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
  • Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, preheat the broiler.
  • Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
  • In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING



Smoked trout, horseradish & asparagus vol-au-vent filling image

Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 25m

Yield Makes enough to fill 10 vol-au-vent cases

Number Of Ingredients 7

10 vol-au-vent cases (see 'goes well with')
200g smoked trout
1-2 tsp horseradish sauce (depending on the strength)
6 tbsp crème fraîche
1 heaped tbsp chopped dill , plus extra sprigs to serve
squeeze lemon juice
10 short asparagus spears, trimmed

Steps:

  • Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
  • Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
  • Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.

Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

SMOKED TROUT FRITTATA



Smoked Trout Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

8 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
3 tablespoons extra-virgin olive oil
1 bulb fennel, chopped fine
1 shallot, chopped fine
1/2 teaspoon kosher salt
10 cherry tomatoes, halved
One 4-ounce fillet smoked trout, flaked, skin and bones removed
1/4 cup fresh basil leaves, torn
2 ounces fresh goat cheese

Steps:

  • Preheat the broiler to high.
  • In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
  • Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese.
  • Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.

SMOKED TROUT AND ASPARAGUS SALAD



Smoked Trout and Asparagus Salad image

Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe - this salad can be tossed together quickly.

Provided by Chef Kate

Categories     Trout

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

6 slices brioche bread, crust trimmed, cubed
2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
1 small frisee, cored, washed and torn into bite-sized pieces
4 cups mixed baby greens
1 lb smoked trout
6 eggs
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon shallot, minced
1 teaspoon lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh dill, chopped
2 teaspoons fresh chives, chopped, divided
1/2 cup olive oil

Steps:

  • Preheat the oven to 375°F.
  • Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
  • Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
  • Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
  • For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
  • Place the frisée and field greens in a large bowl. Add the croutons.
  • Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
  • Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
  • Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
  • Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
  • Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
  • Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
  • Divide among 6 plates.
  • Place a poached egg on top of each salad and garnish with the remaining chopped chives.

Nutrition Facts : Calories 686.2, Fat 32.7, SaturatedFat 5.9, Cholesterol 267.4, Sodium 974.2, Carbohydrate 59.1, Fiber 6.4, Sugar 2.6, Protein 39

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Top Asked Questions

How to make a smoked trout frittata at home?
Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute.
How long do you cook a frittata with asparagus?
Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler.
How to make smoked mackerel, pea and spinach frittata?
When all the spinach has wilted, add the peas and mackerel, then pour the egg mixture over the fish and veg. Gently mix everything together, then turn the heat to low and cook gently for 6-8 minutes. The base of the frittata should be set and golden. Sprinkle with the cheese and grill for 5-8 minutes until the top has set and the cheese is golden.
How long do you cook a smoked salmon frittata?
Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean.

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