Tuesday, March 30, 2010
It must be spring – it's hard to walk two feet in the farmer's market without seeing asparagus. I've roasted them, made soup, stir-fried and here, in my favorite everything-but-the-kitchen-sink recipe, added to a frittata. Not only does a frittata absorb leftovers in my refrigerator, it's also easy to make. I like the look individual servings so I used a muffin tin. Good with a salad. We had ours with stir-fried watercress and baby shitake.
Salmon and Asparagus Frittata
¾ cup smoked salmon, chopped
¾ cup asparagus, cut into 1-inch pieces
½ cup whole milk
½ cup grated parmesan
Pre-heat oven 400°F. Lightly oil a muffin pan.
Whip the eggs and milk in a bowl. Add parmesan cheese, asparagus and smoked salmon. Pour mixture into muffin tin. Bake for about 25-30 minutes.