RSS

Smoked Salmon and Asparagus Frittata


The good thing about frittatas is that you can use ANY combination of meats, vegetables, and cheeses of your liking to create a throw together pan to oven baked oven dish that will rival anything you can find at a restaurant.  This recipe brings salmon and asparagus  front and center to the breakfast table, which proves it is not just meant for dinner.

Ingredients:

8 oz of smoked or grilled salmon 

12 stalks of Asparagus, cut in 4 segments

6 mini peppers cut in 1/2 inch chunks

10 eggs

1 small onion (diced)

2 tbspn olive oil, plus 2 tbspn olive oil

3 tbspn of half and half

4 oz freshly grated Parmesan Regianno 

1 tbspn chopped dill 

1 tspn salt

1 tspn black pepper

Directions:

Preheat oven to 350 degrees.  Place Asparagus and peppers in a bowl and drizzle with 2 tbspn olive oil, and season with salt and pepper.  Spread out onto a stainless steel cookie sheet and roast in the oven for about 15 minutes, until lightly roasted.

Meanwhile, get an 11-inch stainless steel open fry pan, preheat on medium-high heat,  and coat bottom with 2 tbspn of olive oil (swirl the pan to coat bottom and sides).  Add onions and sautée about 5 minutes, until starting to carmelize.  

While onions are sautéing, take a glass bowl and crack 10 eggs into it, add 3 tbspn of half and half, a pinch of salt and pepper, and wisk together.  Set aside.
Remove veggies from oven, and add roasted peppers and asparagus to skillet with onions. Crumble smoked salmon on top of vegetables.  Pour egg mixture over top evenly, and sprinkle with fresh dill and Parmesan.  Let Frittata cook for 3 to 5 minutes on stove top to set bottom (mixture will still be runny, no worries, it will finish cooking in the oven).

Crank up oven to high broil.  Place skillet into oven and let Frittata broil for about 3-5 minutes, watching carefully until top is nicely brown and edges are rising.  It should puff up a little once cooked, and a fork inserted should come out clean.  Remove from oven, let cool for a couple of minutes, then slice into wedges and serve.  

This dish can be served at room temperature for breakfast or brunch, and is fantastic with a fresh fruit salad or garden salad.  Enjoy!

 

Comments are closed.

 
Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.

cancer killing recipe

Just another WordPress.com site

ignitethefireo2

I will speak, that I may be refreshed.. Job 32:20

Living Beyond Organic Mom

If You Care About What's In Your Food!

Simply Cooking

Life is difficult. But cooking is easy!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: