From Scratch: Asparagus and Smoked Salmon Frittata

By | Chowder |

Father’s Day is just around the corner and while brunch options are endless in this city, why not skip the buffets and go for home field advantage with a Father’s Day Frittata? This version is a popular one with my dad but you can mix and match your favorite summer veggies to make your father’s favorite (like squash and zucchini or spinach and bell peppers). Make sure you have an oven safe nonstick skillet and if the handle has rubber on it, double wrap it in foil and it should be fine. I wrote this recipe based on a 10-inch pan since that’s what I have. But if you have a 12 or 8 inch pan you can alter the recipe to fit your pan. Happy Father’s Day!

INGREDIENTS

9 large eggs
1/4 c. milk
1 tbs dill, chopped
1/2 lb. asparagus, rough ends trimmed and cut into 1 in pieces
1 tbs extra virgin olive oil
2 oz smoked salmon, cut into thin strips

In a large bowl whisk together the eggs, milk and dill until well combined. Season with pepper. Set aside.

Preheat broiler. Place rack in the top half of the oven.

In a 10 in nonstick oven safe skillet heat the oil over medium heat until shimmering. Add the asparagus and sautee until tender, about 3-4 minutes. Adjust the heat to low and add the egg mixture. Cook, stirring with a rubber spatula constantly until the eggs have begun to come together but are still very wet. Spread the eggs out evenly and cook without stirring until the bottom as set, about 3 minutes. Scatter the pieces of smoked salmon on top and gently press them into the eggs. Transfer the skillet into the oven and cook until the eggs are puffy and spots have begun to turn golden about 2 minutes. Remove from the oven and allow to cool in the pan for about 5 minutes.

To remove from the pan, run the rubber spatula around the edges and, very carefully, under the bottom then slide onto a cutting board or platter and serve.