Smoked Salmon and Asparagus Frittata
- 1 pound thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
- 8 large eggs
- 3 ounces cream cheese, diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces thinly sliced smoked salmon, julienned
- 2 tablespoons fresh chopped dill
- 1 tablespoon butter
- 1/2 cup chopped yellow onions
- 1/2 cup grated Asiago cheese
- Capers, preferably whole caperberries with stem, for garnish, if desired
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil.
- Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes.
- Drain asparagus and immediately plunge into an ice-water bath.
- Chill completely, remove asparagus from the ice water and pat dry.
- Whisk together eggs, cream cheese, salt, and freshly ground black pepper.
- (The cream cheese will remain in pieces.)
- Stir in the smoked salmon, dill, and blanched asparagus.
- In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat.
- Add onions and saute until softened, about 3 minutes.
- Reduce the heat to low and pour the beaten egg mixture over the onions.
- Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.
- Uncover the frittata and bake for about 13 minutes.
- Remove the frittata from the oven and sprinkle the cheese over the top.
- Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through.
- Allow frittata to rest for 3 to 5 minutes, before unmolding.
- To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan.
- Gently slip the frittata from the skillet to a large plate or serving dish.
- Slice frittata into wedges and serve with capers if desired.
thin, eggs, cream cheese, salt, freshly ground black pepper, salmon, dill, butter, yellow onions, cheese, capers
Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-salmon-and-asparagus-frittata-recipe.html (may not work)