Smoked Salmon & Asparagus Frittata with Cherry Tomato and Chorizo salsa
Ingredients
- For the Fritatta
- 3 eggs
- Two slices smoked salmon
- 1 asparagus spear
- A handful of rocket
- ⅛ red onion
- Black pepper
- Coconut oil for frying
- For the salsa
- A couple of handfuls of cherry tomatoes
- ½ red onion
- ½ red pepper
- 1 inch chorizo
- A pinch of cayenne pepper
- Sea salt & pepper
- Coconut oil for frying
Directions
For the Fritatta
- Chop the onion, asparagus and smoked salmon.
- Whisk the eggs and add the smoked salmon and black pepper to the liquid.
- Fry the onion and asparagus in a little coconut oil for a few minutes and then add the rocket.
- Add the egg and salmon mixture to the frying pan, running a spatula around the edge to loosen the sides.
- Fry for a few minutes and then place the frying pan under a grill until the eggs are cooked.
For the salsa
- Chop the cherry tomatoes, onion, red pepper and chorizo.
- Fry the chorizo for a few minutes in a little coconut oil.
- Add the tomatoes, onion and red pepper and fry until they are soft.
- Add the cayenne pepper and season to taste.
- The salsa can be eaten warm or cold.