Thursday, January 16, 2014

Asparagus and Smoked Salmon Fritata

Our family is a big fan of eggs. Hubby loves omelettes, daughter: scrambled, son: sunny side up .. and me? I love frittatas! They are quick and easy to make and healthy. Toss some salads on the side, you have a satisfying meal. Ingredients can be anything you find from the fridge, potato/cheese, mushroom/spinach, bacon/sausage, chorizo... but our family favorite is asparagus and smoked salmon.

adapted from - Emeril Lagasse

1 lb asparagus, discard tough ends, cut 1-inch diagonal
8 large eggs
3 ounces cream cheese, diced
1/2 tsp salt
1/4 tsp ground pepper
8 ounces smoked salmon, thinly slice
2 Tbsp chopped dill
1 Tbsp butter
1/2 cup chopped yellow onions
1/2 cup grated cheddar

Preheat oven to 400 F

Blanch the asparagus, drain, plunge into an ice-water bath. When it's chilled, remove from the water, drain well.

Whisk together eggs, cream cheese, salt and pepper. Stir in smoked salmon, dill and asparagus.

Use 10-inch nonstick, ovenproof skillet, to saute the onion with butter until softened (about 3 minutes). Reduced heat to low, pour the egg mixture. Cover and cook about 15 minutes, just until the bottom and sides are set.

Uncover and bake for 13 minutes. Remove frittata from the oven, sprinkle cheese on top. Bake for additional 2 minutes, just until the cheese is melted and eggs are cooked through.

Let frittata to cool before unmold and place it to a large serving plates. Cut into wedges and garnish with capers.

Thank you for reading :)

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