New Zealand Smoked Salmon and Asparagus Frittata with Herb-Infused Cream

Allergens

Eggs, Dairy (Parmesan Cheese)

Ingredients

• 1. 6 large eggs 2. 1/2 cup heavy cream 3. 1 tablespoon chopped fresh dill 4. 1 tablespoon chopped fresh chives 5. Salt and black pepper, to taste 6. 1 cup smoked salmon, flaked or chopped 7. 1 cup fresh asparagus, trimmed and thinly sliced 8. 1/2 cup grated parmesan cheese 9. 2 tablespoons unsalted butter 10. Olive oil, for drizzling

Instructions

1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the eggs, heavy cream, dill, chives, salt, and black pepper until well combined. Set aside.
2. In an oven safe skillet or frying pan, melt the butter over medium heat. Add the asparagus and sauté for 3 minutes or until slightly tender. Remove from the pan and set aside.
3. Drizzle a little olive oil in the same skillet and add the flaked smoked salmon. Cook for 2 3 minutes, or until heated through. Remove from the pan and set aside.
4. In the same skillet, pour the egg mixture and cook over medium heat for about 5 minutes, or until the edges are set but the center is still slightly runny.
5. Sprinkle the cooked asparagus and smoked salmon evenly over the partially cooked frittata. Top with grated parmesan cheese.
6. Transfer the skillet to the preheated oven and bake for 12 15 minutes, or until the frittata is fully set and the cheese has melted.
7. Remove from the oven and let it rest for a few minutes before slicing into wedges to serve.

Chef’s Insight

The key to this dish is ensuring the eggs are cooked just enough to hold their shape but still remain tender and creamy in the center.

Notes

Adjust the seasoning according to personal preference. Feel free to swap out herbs or use other vegetables in season.