Flavoursome salmon paired with asparagus combined with a savoury creamy frittata base. This dish can be adapted to many variations depending on what you have in your pantry. It's just 4g net carbs per serving!
Ingredients
Serves Four
8 eggs
1 cup (225ml) heavy (double) whipping cream
1 tsp salt
½ tsp pepper
1 tsp dried dill
3½ oz. (100g) mozzarella cheese, shredded
2 oz. (50g) parmesan cheese, shredded
½ oz. (15g) butter
3½ oz. (100g) smoked salmon
3½ oz. (100g) fresh green asparagus
Tips
Serves Four
8 eggs
1 cup (225ml) heavy (double) whipping cream
1 tsp salt
½ tsp pepper
1 tsp dried dill
3½ oz. (100g) mozzarella cheese, shredded
2 oz. (50g) parmesan cheese, shredded
½ oz. (15g) butter
3½ oz. (100g) smoked salmon
3½ oz. (100g) fresh green asparagus
Tips
The smoked salmon can be hot smoked or cold smoked and can be swapped out for tinned salmon. Drain well before adding it.
The asparagus can be fresh or tinned, just make sure you drain them well before adding them to your frittata.
Serve with sour cream, finely chopped red onions, freshly-squeezed lemon and, fresh dill on top for enhanced flavour.
The asparagus can be fresh or tinned, just make sure you drain them well before adding them to your frittata.
Serve with sour cream, finely chopped red onions, freshly-squeezed lemon and, fresh dill on top for enhanced flavour.
Instructions
can be seen here
Dill is an important culinary herb that is used for its seeds and leaves It originally grew wild in Southern Europe thru Western Asia.
It was extensively used by the ancient Greeks and Romans. Remnants of the herb were found in Swiss Neolithic settlements dating back to 400BC. By medieval times its use spread to central Europe. Dill is a popular culinary herb used in Greece, Scandinavia, Germany, Central Europe, Russia, the Balkans and Romania. References to the fresh herb can be found in the writings of Roman naturalists, English clergy and German literary works in the 11th century.
All parts of the herb can be used for culinary purposes. Dill is not a common herb in Mediterranean cooking. It is known as a spice used in pickled cucumbers. In the United States they are known as dill pickles. The herb is key for the production of dill vinegar (a key cooking ingredient in some recipes). You will find it used/employed in many sour dishes, especially sauerkraut. You will find dill used in lemon sauces for fish, yogurt, sour cream, salad dressings, spinach dishes, chicken and lamb casseroles. Because of its delicate nature most chefs add the fresh herb to their hot recipes just prior to removing from the heat source.
All the best Jan
25 comments:
...I'd like a slice please.
This looks absolutely delicious !!!xo
Yes, that looks delicious.
Delicious! Valerie
I am a huge frittata fan - but have never added cream to mine.
Hello,
Looks delicious! Enjoy your day and the rest of the week!
Delicious!
I have copied and pasted your recipes for my cookbook. this one looks great.
Eggs and asparagus. Over th emoon just reading the recipe!
Love all the information re Dill.xxx
Bet I can eat more than one slice! Thanks, Jan!
Drooling here! Ya had me at the smoked salmon!
OK not my favorite recipe today but I love the info on the dill. I have dill growing in my garden and it is an herb I use almost everyday.
salmon...not my thing! BUT dill, now you know i love dill, for so many reasons!!
You cant give me enough dill. I grow it all year long and love it on practically everything. So enjoyed this.
Looks ok, it's a Quiche for me.
I like salmon, so this would be a keeper. Thanks Jan :)
I must try that delicious dish ...
Thank you for sharing!
sounds and looks yummy...Thanks for sharing..
Very nice...looks so tasty.
Oh, this looks so good. I have been to the dentist and I am still too numb to eat anything. Starving! Enjoy your weekend!
I don't eat fish but liked reading about dill, thanks.
Looks nice.
Ooh this looks lovely, especially at only 4gms of carb- definitely one to try. Take care xx
Love it.
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