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
- Capers, preferably whole caperberries with stem, for garnish, if desired
Directions
Preheat the oven to 400 degrees F.
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.
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.
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 with capers if desired.
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By tapdansrmichelle
playa del rey, CA
on June 19, 2011
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I decided to make this at the last minute. Went to the store and bought the ingredients. This was one of the easiest and BEST TASTING dishes I have ever made. Couldn't find thin asparagus at the last minute; used regular and sliced them. (Next time I will have more time to look for thin. Made this for a Sunday brunch and it was a big hit. Can't wait to do this one again. Thank you Emeril.
By noodlehead
Alabama
on December 27, 2010
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OH MY GOODNESS!!! This was one of the absolute BEST recipes I have ever made. I was looking for something special for my husband for a Christmas brunch. He is a smoked salmon lover and I am not. I thought this would be something we could both enjoy. I make fritattas quite a bit, but this was on a whole different level. It is such an explosion of irresistable smells and flavors! Truly, the smell itself will make your eyes roll back into your head!!! The dill and the oils from the salmon just work so deliciously together. Try this recipe if you are even THINKING about it. You won't be sorry!!! I will definitely be making it again soon. Amounts were perfect...I didn't use the capers...I went just a weeeee bit heavier on the dill. DELICIOUS!!
By Chef #1553134
marietta, GA
on April 05, 2010
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I served this to my family for Easter brunch. It was very easy to prepare. I am not a huge fan of baked egg dishes but the ingredients in this recipe changed my mind about trying to make one. Very, very savory. My other accompaniments were sweet for the most part. I think it would have been better with some rosemary roasted potatoes (Ina Garten has an awesome recipe on this site. Also, I couldn't find the bundle of dill I had purchased for this recipe so I wound up substituting with basil. The basil was good but I think from what I got of the rest of the flavors that the dill would have been better.
Read all 11 reviews