Smoked Salmon and Asparagus Frittata
Food and Drink

Excerpted from 30-MINUTE PALEO MEALS, Over 100 Quick-Fix, Gluten-Free Recipes, by Melissa Petitto. Fair Winds Press/August 2014. Used with permission.

Smoked Salmon and Asparagus Frittata

"Frittatas and salmon paired with the asparagus makes a wonderful combination in this dish. IF you’re looking to add something fresh, simply top off the frittata with avocado or chopped tomatoes."

Melissa Petitto

1 tablespoon olive oil

1 large sweet onion, diced

1 pound asparagus, trimmed and cut into 1-inch pieces

12 organic free-range eggs

1/4 cup filtered water

1 teaspoon grated lemon zest

2 tablespoons dill, chopped

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

8 ounces smoked salmon, roughly chopped

Preheat the oven to broil. Heat the oil in a large nonstick, ovenproof pan over medium-high heat. Add the onion and sauté for 3–5 minutes, stirring occasionally.

Add the asparagus and sauté for an additional 2–3 minutes, or until bright green and crisp-tender.

In a large bowl, combine the eggs, water, lemon zest, dill, salt and pepper. Whisk until lightly frothy. Stir in the smoked salmon.

Once the asparagus is cooked, pour the egg mixture into the pan and reduce the heat to medium.

Using a rubber spatula, pull the egg from the sides of the pan into the center, helping the egg mixture to cook evenly. Cook over medium heat for 3 minutes longer, or until beginning to set.

Transfer the pan to the broiler and broil for 1–2 minutes until set and lightly browned on top.

Carefully flip the frittata onto a large plate and cut into 12 pieces. Serve hot or at room temperature.