Springtime is asparagus time in most parts of the world, so it’s a perfect moment to make an asparagus and smoked salmon frittata recipe, which I’ve adapted from Tom Valenti’s terrific new cookbook, You Don’t Have to Be Diabetic To Love This Cookbook. Read more
Eggs are a staple in my house and are usually what I turn to when I cook for just myself.
This frittata is perfect to whip up for a casual summer dinner, served with a simple green salad. Don’t feel “stuck” with the herbs that are in the recipe – play around with what looks the freshest when you’re at the farmer’s market. Hint: tarragon and eggs make a perfect combination!
8 large eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/3 cup heavy cream
1 Tbsp snipped chives
1 tsp finely chopped parsley
1 Tbsp butter
Salt and freshly ground pepper
Turn oven to broil setting.
In a medium bowl, whisk the eggs with the Parmesan, cream, chives and parsley; season with salt and pepper.
In a 10-inch nonstick ovenproof skillet, melt the butter on the stovetop. Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge. Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg seeps underneath. Continue until the eggs are mostly set, 3 minutes.
Move the skillet to the oven. Broil on high until the center is cooked through. Slide onto a large plate, cut into wedges and serve.