“Irish Gluten-Free Brunch Delight: Mouthwatering Smoked Salmon & Asparagus Frittata”
This gluten-free smoked salmon and asparagus frittata is a sensational Irish brunch dish that combines mouthwatering flavors and textures. With SEO phrases like "gluten-free", "smoked salmon", "asparagus", and "Irish cuisine", this recipe will attract food lovers seeking a unique and delicious meal experience.
Allergens
Eggs, Dairy (optional)
Ingredients
- 6 large organic eggs
- 2 tbsp gluten
- free butter
- 100 g smoked salmon, diced
- 100 g fresh asparagus, trimmed and chopped
- 1/4 cup grated cheddar cheese (optional)
- Salt and pepper, to taste
- Fresh chives, for garnish
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk together the eggs, salt, and pepper until well combined.
- In an oven safe skillet or pan, melt the butter over medium heat. Add the chopped asparagus and cook for about 4 minutes until slightly softened.
- Reduce the heat to low, and pour the egg mixture over the asparagus. Gently stir in the diced smoked salmon and, if desired, sprinkle with cheddar cheese.
- Cook on the stovetop for about 3 4 minutes until the edges are set but the center is still slightly runny.
- Carefully transfer the skillet to the preheated oven and bake for about 12 15 minutes, or until the frittata is fully cooked and puffed up.
- Remove from the oven and allow to cool for a few minutes before garnishing with fresh chives and serving.
Chef’s Insight
The key to a perfect frittata is allowing it to set on the stovetop before baking it in the oven.
Notes
Serve with a side of fresh fruit salad and a hot cup of tea or coffee for the ultimate Irish brunch experience.