Asparagus Frittata with Smoked Salmon and Goat Cheese

Asparagus Frittata with Smoked Salmon and Goat Cheese

Asparagus Frittata with Smoked Salmon and Goat Cheese

Asparagus Frittata with Smoked Salmon and Goat Cheese – the tender asparagus, smoky salmon, and creamy goat cheese create a harmonious symphony of tastes that will leave you craving more. This frittata is perfect for a leisurely brunch with friends and family or as a light dinner accompanied by a fresh salad.

Cooking Time: 30min

Serving: 2 servings

INGREDIENTS:

  • 6 eggs
  • Salt, to taste
  • 1/4 cup half and half (or milk)
  • 1 bunch of asparagus, trimmed and cut into  pieces
  • 1 small onion, thinly sliced
  • 100g smoked salmon, chopped
  • 50g goat cheese, crumbled

INSTRUCTIONS:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whisk the eggs with a pinch of salt until well beaten. Add the half and half (or milk) and whisk until combined. Set aside.
  3. Heat a drizzle of olive oil in an oven-safe skillet over medium heat. Add the onion to the skillet and sauté until tender, about 5-7 minutes.
  4. With a vegetable peeler, cut thin slices of asparagus.
  5. Pour the egg mixture over the cooked onion in the skillet. Stir gently to distribute it evenly. Add the slices of asparagus on top of the egg mixture.
  6. Sprinkle the chopped smoked salmon and crumbled goat cheese over the egg and asparagus mixture.
  7. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is set and lightly golden on top. Alternatively, if using a stovetop method, cover the frying pan with a lid and cook on low heat until the frittata is set and lightly golden on top.
  8. Once cooked, let the frittata cool for a few minutes before slicing.
  9. Slice the frittata into wedges and serve warm. It pairs well with a side salad or crusty bread.