Asparagus Frittata With Smoked Trout
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound asparagus, woody ends snapped off, cut in ½-inch lengths
- 8large eggs
- ½teaspoon salt, preferably kosher salt, or to taste
- A few twists of the pepper mill
- 3tablespoons low-fat milk or regular milk, to taste
- ½pound smoked trout, diced or broken into small pieces
- 3tablespoons chopped chives
- 1tablespoon olive oil
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Preparation
- Step 1
Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
- Step 2
Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
- Step 3
Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, preheat the broiler.
- Step 4
Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.
- Advance preparation: You can make this a day ahead and refrigerate.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
am making this tonight because it sounds delicious. FYI, there's a step missing: Coat the bottom and sides of a (size) skillet with the olive oil. Drop a bit of...
Really good. Got raves from a brunch crowd. I roasted the fairly wide asparagus in olive oil, salt and pepper until it had some black roast marks, and then cut it into 1" pieces. Better flavor than steaming. Substituted 1/2 lb. lump crabmeat for smoked salmon. Grated a thin layer of parmesan cheese on top about 2/3 of the time through the broiling process.
This is so simple and SO good! The chives are essential. It's heavenly with smoked trout, but smoked salmon works too.
I really prefer this the second day at room temp. It's a very elegant appetizer for a group when cut into small pieces. A small dab of creme fraiche doesn't hurt!
Am I missing something or is there a step missing? Step 3 mentions a pan for the first time. What kind of pan works best? Is it coated with the olive oil? How long should it heat before adding eggs?
This is absolutely amazing as written. I used smoked salmon, but otherwise followed instructions exactly. So delicious.
Made as is but used smoked salmon and roasted the asparagus. Delicious!!
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