The family is descending on your home to celebrate Mother’s Day and most likely, that means you are cooking. You’ve decided the event will be a brunch. It’s typically an easier meal to prepare than dinner, some of the prep work and table setting can be done the night before, and most people are happy with an egg dish. Whip up this easy, tasty Smoked Salmon and Asparagus Frittata while everyone is sipping mimosas, or bake it the day before and warm in the oven.
The key is to ask for help when you need it. It gives people something to do and makes them feel good because they had a hand in the meal. There is something to be said for pride of contribution.
Smoked Salmon and Asparagus Frittata Recipe
12 extra-large eggs
1 cup half and half
4 ounces crumbled goat cheese
1/2 lb smoked salmon, skin removed if it has it, flaked into 1/2 inch pieces
12 stalks fresh asparagus, tough ends broken off, cut into 1 inch pieces
3 scallions, white and light green parts only, thinly sliced
1 bunch dill fronds (about 10 stems), stems removed, fronds minced
1/2 tsp black pepper
For Caramelized Onion Topping:
2 T olive oil
2 medium onions, peeled and thinly sliced into half rings
salt to taste
To prepare Frittata:
Preheat oven to 350°F.
Combine eggs, half and half, goat cheese, smoked salmon, asparagus, scallions, chopped dill, and pepper in large bowl. Using a fork, beat egg mixture until creamy and yolks have been incorporated.
Spray a large omelette pan or skillet with cooking spray. Carefully pour in egg mixture. It will come nearly to the top.
Place a baking sheet on oven rack in case of spills and place omelette pan on top of sheet.
Bake for 1 hour or until frittata is puffed and cooked through. Let rest for 5-10 minutes if serving immediately. Using sharp knife, cut into 6 to 8 pieces. Recipe can be doubled if you use two skillets.
To prepare Caramelized Onions:
While frittata is baking, heat olive oil in medium skillet over medium-high heat. Sauté onions for five minutes, stirring. Sprinkle with salt. Turn heat down to low and cook, stirring occasionally, for 30 minutes to an hour, depending on how deeply browned you prefer the onions. They shouldn’t be crispy; the texture you’re aiming for is soft and slightly sticky from the sugars being released.
Top individual servings of smoked salmon and asparagus frittata with caramelized onions.
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress