Smoked Salmon & Asparagus Frittata
Every weekend, between exams, papers, and our busy college lives, my friends from work and I try to schedule in a weekly dinner. Each week, one of us would be in charge of cooking for the group, trying to cook up something unique and most importantly homemade. The less prepared products you bought and the more you had to do in the kitchen, the better. The meal usually consists of three dishes, a protein, some sort of carbohydrate, and dessert.
This past weekend was Emily’s turn to cook and she decided to make a smoked salmon & asparagus frittata with challah bread and a dessert of baked pears with mascarpone cheese and golden raisins. The preparation was quick and easy but the dinner delicious. I had never actually had a real frittata before so this was a treat. I love smoked salmon, love asparagus even more, and you cannot go wrong with eggs. The following are Emily’s notes on the recipe, she’s this recipe’s guest blogger!
The incredible edible egg. I never realized how true that statement was until I had a college apartment. Buy a carton of eggs and you’re set, morning, noon, and night. Plus, there are very few ways to mess up eggs. They are simple to cook and a great reminder of lazy days at home. I wanted to make an egg dish that was perfect for any meal, easy to cook, and different. I decided on a frittata.
This frittata includes smoked salmon and asparagus. I love the fishy and salty taste of smoked salmon. It is a staple for my family on Sunday mornings; a bagel, cream cheese, and lox, the best breakfast money can buy. Asparagus is a recent love of mine. To me, it seems like such a sophisticated but simple vegetable. The combination of these two made me jump at the opportunity to make my first legitimate frittata.
Smoked Salmon & Asparagus Frittata, based on Emeril Lagasse’s recipe on FoodNetwork.com
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
6 ounces thinly sliced smoked salmon, julienned
1 tablespoon dried dill
1 tablespoon butter
½ large yellow onion, chopped
1/2 cup grated Asiago cheese
1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill, remove asparagus from the ice water and pat dry.
3. 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.
4. In a nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until slightly caramelized. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the sides are set and slightly brown, about 15 minutes.
5. Uncover the frittata and bake in the oven for about 10 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 before unmolding.
6. To remove the frittata from the skillet, run a knife or 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, serve, and enjoy.
A tip for getting even slices of the frittata (or anything baked in a pan, such as pie or lasagna) out of the pan without it falling into pieces is to cut out two slices of the frittata before attempting to remove one from the pan.