Smoked Salmon and Dill Frittata with Asparagus

Smoked Salmon and Dill Frittata with Asparagus ingredients

• 8 whole large eggs
• 0.25 cup milk or cream
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 0.25 medium red onion, thinly sliced
• 4 oz smoked salmon, flaked
• 2 tbsp fresh dill, chopped
• 2 oz cream cheese or goat cheese, crumbled (optional)

How to make Smoked Salmon and Dill Frittata with Asparagus

1. Preheat your oven to 375°F (190°C) and ensure an oven-safe, non-stick skillet (about 8-10 inches) is ready for stove-top to oven cooking.
2. In a medium bowl, whisk together 8 large eggs, 0.25 cup milk or cream, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until thoroughly combined and slightly frothy.
3. Heat 1 tablespoon of olive oil in the oven-safe skillet over medium heat. Add the 1-inch pieces of asparagus and thinly sliced 0.25 medium red onion.
4. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp and the onion is softened and translucent.
5. Distribute 4 oz of flaked smoked salmon evenly over the sautéed vegetables in the skillet. If using, crumble 2 oz of cream cheese or goat cheese over the top as well.
6. Pour the whisked egg mixture evenly over the salmon and vegetables in the skillet. Let it cook undisturbed on the stovetop for 2-3 minutes, allowing the edges to just begin to set.
7. Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, set in the center, and lightly golden brown on top.
8. Remove the frittata from the oven and let it rest for 5 minutes before slicing. This allows it to firm up slightly and makes for cleaner cuts.
9. Sprinkle generously with 2 tablespoons of fresh chopped dill before slicing into wedges and serving warm or at room temperature.

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