1 lb asparagus, halved horizontally
1 cup crumbled Stilton
4 oz lox, diced
1/3 cup diced onion
1 tablespoon minced dill
1 tablespoon minced parsley
freshly ground black pepper
olive oil + 1-2 tablespoon butter
Preheat oven to 325. Whisk together the eggs, salmon, cheese herbs and spices, put aside. In a 12 inch cast iron skillet, heat oil and butter. When hot, sauté the asparagus and onions the onions are translucent. Add the egg mixture. Tilt the skillet slightly and turn to coat the ingredients in the skillet with the egg mixture. Keep on medium heat and cook until just beginning to set. Place int the oven about 10 minutes or until the top is just beginning to brown. Check to make sure it is fully cooked by sticking it with a thin knife. Continue to bake if it is really runny. Remove from pan and slice.
I’ve been ready for spring since, oh, the end of last October. I was overjoyed to find some asparagus that was actually tasty and not woody and bland. I may have bought two pounds of it. Eggs always make me think of spring so I made this eggy delight for dinner one warmish evening with ingredients I had on hand. What, you don’t have lox and Stilton on hand? Stock up! You are missing out.
thank you so much for adding PRINT and PDF options to your recipes. saves quite a bit of space (per recipe file) when saving in these formats– rather than saving PDF's of the entire web page.
This sounds like a delicious frittata and I love your blog!
I don't eat cooked eggs (a very inconvenient hang up), but this is one of those recipes that makes me wish I did. Garnish w/ capers? (or would that clash w/ the taste of eggs; I'll never know). And fresh dill freezes beautifully; just freeze as is and snip as needed.
Love the combination of flavours.
I just got some ramps, fiddleheads, & morels that I want to make a frittata with. Any other recipe suggestions?
I think you could use this recipe and just use what you have instead of what I used as filling, the proportions would be about the same.
We love Stilton so this is perfect!