Smoked Salmon Frittata

source: "Gourmet Every Day"

Serves 2.

3 asparagus stalks, trimmed
1 medium Yukon Gold potato, peeled, sliced into 1/4" slices
1 cup spinach, stems trimmed
1 plum tomato, seeded and diced
2 small mushrooms, sliced
1 green onion, thinly sliced
1 tbsp olive oil
3 oz smoked salmon, cut into 1 inch squares
1 oz soft mild goat's cheese

• Cook asparagus in boiling salted water for 3 minutes. Refresh in ice bath. Cut into 1 inch pieces. Reserve.
   
• Cook potato in the boiling water to 5 minutes. Transfer to a sieve, pat dry. Reserve.
   
• Cook spinach in boiling water for 1 minute. Drain. Squeeze dry. Chop finely. Reserve.
   
• Preheat broiler.
   
• Whisk eggs in large bowl. Add asparagus, spinach, tomato, mushrooms, green onions, and salt and pepper to taste.
   
• Heat oil in 10" oven-proof skillet over moderately high heat. Sauté potatoes in one layer, 3 minutes per side. Pour egg mixture over top and transfer skillet to broiler.
   
• Broil 6" from heat, until top is browned and egg is set, about 4 minutes.
   
• Slide frittata onto a plate and top with salmon and crumbled goat's cheese. Serve.
   

Possible changes:

• fry mushrooms with potatoes
• fry potatoes in butter or flavored oil, for more taste
• garnish with basil

Back to recipe list