April 27, 2010

Smoked Trout and Asparagus Frittata

I made this for brunch on Saturday and have been enjoying the leftovers for breakfast or lunch ever since:

Ingredients and Recipe
  • Preheat broiler to highest setting
6 whole eggs
2 Tbs cream (Optional - you could use milk also: almond, regular or soy)
Pinch salt
A good grind or two of black pepper
  • Beat eggs until well combined with cream/milk and salt and pepper. Set aside.
 4 stalks asparagus, trimmed and cut into 1 1/2 - 2 inch pieces
 3 ounces smoked trout (could also use hot-smoked salmon here)
  • Cook asparagus in a saucepan of boiling water until crisp-tender. drain, rinse with cold water, set aside.
  • Remove skin and any bones from trout, break into small pieces with fingers, or roughly chop.

1 Tbs butter or oil 
1/4 yellow onion, sliced

2 green onion, sliced
2-4 ounces cream cheese, cubed
1/3 c grated Parmesan cheese
  • Heat oil over medium heat in non-stick pan - preferably oven safe - and saute onion until soft and translucent
  • Add asparagus, trout, and green onion and stir briefly, until all is heated through
  • Add eggs and cook gently - using spatula to move cooked egg from bottom of pan, letting uncooked egg flow to bottom. 
  • When eggs are about halfway cooked, stir in cream cheese cubes, distributing evenly, then continue to stir gently until eggs are just a tiny bit underdone
  • Remove pan from heat, sprinkle the frittata evenly with the parmesan, and slide under the broiler, watching carefully, until parmesan browns a bit
  • Cut into wedges and serve

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