Smoked Salmon and Asparagus Fritatta
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 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 8 ounces thinly sliced smoked salmon, julienned 2 tablespoons fresh chopped dill 1 tablespoon butter 1/2 cup chopped yellow onions 1/2 cup grated Asiago cheese

Instructions

Preheat the oven to 400. Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry. In a bowl whisk together the 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.

In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes. Reduce the heat to low and
pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes. Uncover the frittata
and bake for about 13 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 for 3 to 5 minutes, before unmolding.

To remove the frittata from the skillet, run a 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 and serve. Serves 4 to 6.

Serving Size

Serves 4 to 6

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .