Smoked Salmon and Asparagus Frittata

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: New Orleans Jazz Brunch

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
35 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 35 min
Total:: 45 min

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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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Comments & Reviews

recipe Smoked Salmon and Asparagus Frittata
Jennifer Menomonee Falls, WI 03-17-2008
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Another homerun from Emeril!
Rated: 5 stars out of 5

This dish has so much flavor and it is so easy to prepare. Delicious!!
recipe Smoked Salmon and Asparagus Frittata
Melissa Kissimmee, FL 02-13-2008
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Very good!
Rated: 5 stars out of 5

This was my first fritatta. So I was happy it turned out right. The only thing I would do differently is leave out the salt.... The smoked salmon adds enough. I also substituted Swiss cheese for the Asiago. Overall a very good recipe. I would make it again.Read more
recipe Smoked Salmon and Asparagus Frittata
Lora Lakewood, CO 05-25-2007
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Yummy!
Rated: 5 stars out of 5

This recipe was easy and delicious! It got rave reviews on Mother's Day
recipe Smoked Salmon and Asparagus Frittata
Elizabeth Orlando, FL 01-29-2007
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Very Good!
Rated: 5 stars out of 5

This recipe is great for a nice romantic morning with some mimosas. The only thing is that the recipe calls for too much of... the ingredients. I put less in mine and more cheese and it was wonderful.Read more
recipe Smoked Salmon and Asparagus Frittata
Jenni Lake in the Hills, IL 04-27-2006
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Emeril saved us from a ho-hum dinner
Rated: 5 stars out of 5

This is so delicious, what a nice change from the usual dinner. A perfect medley of flavors, perfect texture, just wonderful... all the way around. Don't forget the capers, they added that BAM that Emeril is so famous for. YUM YUM!!Read more
recipe Smoked Salmon and Asparagus Frittata
Michelle Maple Valley, WA 04-26-2006
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Excellent
Rated: 5 stars out of 5

Extremely easy and tasty. I made it for dinner, and it was even good the next morning as breakfast.