Frittata of Asparagus & Smoked Salmon

A frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients and sliced to serve guests. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.

Ingredients

• Asparagus spears, fresh  ·  8 
• Olive oil  ·  1 tablespoon 
• Yukon gold potatoes  ·  8 ounces 
• Eggs  ·  12 
• Crème fraiche  ·  1 cup 
• Chives  ·  1 tablespoon 
• whole Lemon Zest, minced finely  ·  1 
• Salt  ·  1 teaspoon 
• Black pepper  ·  ½  teaspoon 
• Parsley leaves, chopped  ·  1 tablespoon 
• Smoked Salmon, thinly sliced  ·  8 ounces 

Instructions

Peel the asparagus spears and cut diagonally into thin ½ inch slices.

Bring a small pot of salted water to a boil. Add the asparagus and cook for 30 seconds then drain, reserving the asparagus.

Peel and dice the potatoes into ¼ inch pieces. Heat a medium size (10 – 12 inches), non-stick, oven proof pan over medium high heat. Add the olive oil, wait 20 seconds and then add the potatoes. Cover, lower the heat to medium and cook, stirring every few minutes, until the potatoes are cooked through and become a light golden brown.

In a bowl whip the eggs until well mixed then add the crème fraiche, chives, lemon zest and thoroughly combine.

Cut the salmon slices into thin strips. Add the smoked salmon and asparagus to the pan with the potatoes and stir to mix together. Then add the egg mixture and combine.

Place in the oven, preheated to 350°, and cook for about 30 minutes until the center is set.

Remove from the oven and cut into slices for each guest. Garnish with a little chopped parsley and serve with Williamson Sauvignon Blanc.