Asparagus & Salmon Frittata
Frittatas are simple to make requiring no sort of maverick cooking skills - if you can use a whisk, you're halfway there. Asparagus & Asiago cheese frittata topped with smoked salmon & a creamy caper & lemon dressing with some fresh dill & diced red onion, makes a beautiful addition to any brunch menu - Easter or otherwise.
Servings: 8
Ingredients
- 1 lb asparagus, trimmed of tough woody ends (about 1 bunch)
- 2 tablespoons olive oil
- 2 medium red onions, thinly sliced
- 1 red wine vinegar
- 1 teaspoon granulated sugar
- 12 large eggs
- pinch of salt and freshly ground pepper
- 1 cup finely grated Asiago cheese
- 6 oz (cold) smoked salmon
- sprigs of dill, wedges of lemon & diced red onion, to serve
LEMON CAPER CREAM
- 1/2 cup sour cream
- 2 tablespoons capers, drained & chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
Instructions
- To make the lemon caper cream: Combine all ingredients in a small bowl. Cover & chill until ready to use. This can be made 2 to 3 days in advance.
- Cut asparagus into three sections. Boil steam or microwave asparagus 1 to 2 minutes until bright green but still tender-crisp; drain well.
- Heat the oil in a large, non-stick frying pan over medium heat. Add the onion & cook, stirring occasionally, for 10 minutes, or until the onion is softened.
- Add the asparagus & stir until combined.
- Whisk the eggs, salt & pepper together in a medium bowl. Sprinkle three-quarters of the cheese over the asparagus. Add the eggs, carefully swirling the pan to make sure the egg mixture is evenly distributed. Sprinkle with remaining cheese. Cook, covered, over medium –low heat, for 5 minutes or until the bottom is golden brown (you can lift a small section with a spatula to check.
- Place the frittata under a hot broiler, 6 inches away from the heat source, for 1 to 2 minutes until the top is golden & eggs are set. Let stand in the pan for 10 minutes before inverting onto a plate or board (you can flip it back right side up if you prefer). The frittata can be made a day ahead & stored covered in the fridge. Cut & top with salmon just before serving.
- Cut the frittata into about 8 wedges, top with smoked salmon, drizzle with lemon caper cream. Top with sprigs of dill & diced onion if desired. Serves 6 to 8.