Gourmet New Zealand Paleo Brunch: Smoked Salmon & Asparagus Frittata with Avocado Salsa Verde

Allergens

Eggs, Fish (Fish)

Ingredients

• 1. 6 large organic eggs 2. 8 oz smoked salmon, cut into bite
• sized pieces 3. 1 cup fresh asparagus, chopped into 1
• inch pieces 4. 1/2 medium onion, finely diced 5. 2 cloves garlic, minced 6. 1 ripe avocado, mashed for salsa 7. 1/4 cup fresh parsley, finely chopped 8. 1 tablespoon olive oil 9. Salt and pepper to taste 10. Optional: Fresh dill for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, salt, and pepper.
3. In a skillet over medium heat, sauté onion until translucent, then add garlic and cook for another minute.
4. Add asparagus to the skillet and cook for 5 minutes or until slightly tender.
5. Mix smoked salmon into the egg mixture and pour it over the cooked vegetables in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until the frittata is set and lightly golden.
7. In a separate bowl, mix together mashed avocado, parsley, salt, and pepper for the salsa verde.
8. Slice the cooked frittata into wedges and serve with a dollop of the Avocado Salsa Verde on top. Garnish with fresh dill if desired.

Chef’s Insight

Smoked salmon adds a unique flavor to this frittata, making it perfect for a special brunch. The combination of asparagus and smoked salmon is reminiscent of classic New Zealand cuisine.

Notes

Ensure you use organic eggs and smoked salmon to adhere to the paleo diet principles.