Asparagus & Smoked Salmon Frittata
By: Cole Roberts
Published: Sunday, May 23, 2010 - 5:56pm

Ingredients




1 tablespoon olive oil
1 small red onion, thinly sliced
1/2 teaspoon fresh thyme, chopped
1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
6 large eggs
6 ounces smoked salmon, crumbled
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
sea salt and freshly ground black pepper

1/2 cup mozzarella, grated
1/4 cup parmesan, grated
capers for garnish

Preparation

1 Heat olive oil in a skillet over medium heat. 2 Add onions. Cook until soft. 3 Add thyme and asparagus. Cook until asparagus is crisp tender. Remove from heat. 4 Turn broiler on high. 5 Whisk eggs in a medium bowl. 6 Add smoked salmon, lemon juice and peel, salt, and pepper. 7 Add asparagus and onion mixture, stirring to combine. 8 Put same skillet back on burner on medium. 9 Add egg mixture. 10 Go around the edge of the skillet with a spatula, slicing the egg mixture away from the pan and tilting it at an angle so the raw eggs run underneath to cook. 11 Once the eggs are mostly set, sprinkle cheese on top. 12 Transfer to oven to finish cooking under the broiler for about 5 minutes, or until the cheese begins to brown. 13 Remove from oven and allow to sit for 5 minutes before slicing. 14 Enjoy!