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:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- With a vegetable peeler, cut thin slices of asparagus.
- 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.
- Sprinkle the chopped smoked salmon and crumbled goat cheese over the egg and asparagus mixture.
- 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.
- Once cooked, let the frittata cool for a few minutes before slicing.
- Slice the frittata into wedges and serve warm. It pairs well with a side salad or crusty bread.