California Central Coast Recipes

Smoked Salmon , Asparagus and Dill Frittata

This is one of our favorite Frittatas. It's so gorgeous and is as delicious as it looks. You can serve this as an appetizer for a few or as an entree for two. The real "trick" to making this an outstanding frittata is to use some really flavorful smoked salmon. If you have a choice of eggs, use some free-range chickens' eggs, as they should be darker-colored (yellow) yolks for a real showy presentation.

The only pre-cooking assembly that you need to do is to parboil the asparagus. 2018, Smoked Salmon , Asparagus and Dill Frittata
Preparation time: 20 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


6 ounces Asparagus (12 stalks) , parboiled
1 Tablespoons Extra-virgin olive oil
2 ounces Parmesan cheese , grated plus extra for top
4 ounces Smoked salmon , cut into small slices
4 Large Eggs
1/4 Cup Milk
2 Tablespoons Dill , chopped plus 2-3 springs for top of frittata
Salt to taste
Freshly cracked black pepper to taste

Sour Cream

Preparation Directions.

1 To parboil the asparagus: bring a covered stockpot with hot water to boiling over high heat. Add the asparagus and cook until tender but still a bit of a crunch. (About 3-4 minutes) Remove from pan and rinse asparagus in cold water. Set aside. until later.

2 Crack eggs into a medium-sized bowl. Add milk (The ratio for every two eggs, add about 2 tablespoons milk to help emulsify the eggs.) Beat well and add a little salt and pepper. Add in the Parmesan cheese and smoked salmon. Sir well to disburse ingredients throughout mixture.

3 In a twelve inch non-stick skillet (or big enough to hold all of the ingredients), pour the olive oil and heat over medium-low heat. Pour in the egg-salmon mixture. Swirl the pan a little bit to disburse evenly.

4 Add in the cooked Asparagus spears, placing them in evenly divided sections like spokes of a wheel around the top of the egg mixture. Lightly press the "spokes" down into the egg mixture.

5 Top off the frittata with the sprigs of Dill, evenly placing them around the top. Lightly press those down just a bit. Cover the top of the skillet and continue to cook about ten minutes or until not quite fully cooked. Do not over-cook or it will be too dry.

6 Remove from heat. Grate a little additional Parmesan cheese on top of frittata. Put under broiler and lightly brown for a nice finish.

7 Remove from heat and let set a couple of minutes before slicing into sections for serving.

8 Serve a section of the frittata on each plate with a dollop of sour cream.

Wine and Food Pairing and Serving Suggestions.

Serve with a nice cold Chardonnay.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.