Smoked salmon frittata and prosciutto-asparagus platter

Smoked salmon frittata and prosciutto-asparagus platter

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  • 0:35 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

This festive season, get inspired with a get-together party plate starring salmon frittata and prosciutto-wrapped asparagus.

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Nutrition information, Asparagus recipes


  • 200g smoked salmon, thinly sliced
  • 1 cup frozen peas
  • 2 green onions, thinly sliced
  • 1 tablespoon finely chopped fresh dill
  • 6 eggs
  • 1/2 cup milk
  • 16 slices prosciutto
  • 16 asparagus spears, trimmed
  • Olive oil cooking spray

Chive, lemon and caper dressing

  • 1/3 cup creme fraiche
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon drained baby capers, rinsed, chopped


  • Step 1
    Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 22cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edge of pan.
  • Step 2
    Place salmon, peas, onion and dill in a bowl. Toss to combine. Spoon mixture into prepared pan.
  • Step 3
    Whisk eggs and milk together in a jug. Season with salt and pepper. Pour into pan. Bake for 20 minutes or until set. Stand in pan for 5 minutes. Transfer to a chopping board. Cut into 16 pieces.
  • Step 4
    Meanwhile, wrap 1 slice prosciutto around each asparagus spear. Spray a chargrill pan with oil. Heat over medium-high heat. Cook asparagus, turning, for 4 to 6 minutes or until tender.
  • Step 5
    Make Chive, lemon and caper dressing: Place creme fraiche, lemon rind, chives and capers in a small bowl. Stir to combine.
  • Step 6
    Arrange frittata and asparagus on a platter. Serve with Chive, lemon and caper dressing.


  • 902 kj


  • 12.7g

    Fat Total

  • 5.9g

    Saturated Fat

  • 1.8g


  • 21.1g


  • 188mg


  • 1309mg


  • 3.6g

    Carbs (total)

All nutrition values are per serve


Budget tip: Use a 210g can red salmon, flaked, skin and bones removed, instead of smoked salmon and save around $4.21 in total.

  • Author: Kirrily La Rosa
  • Image credit: Andrew Young
  • Publication: Super Food Ideas



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