Asparagus and Smoked Trout Frittata Menu
This fancy frittata is perfect for your next brunch, and guests will never know it only took 30 minutes to make.
1. Preheat oven to 450°.
2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
3. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.
4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.
5. Preheat broiler.
6. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges.
Cooking Light MAY 2010
Asparagus and Smoked Trout Frittata
Try this stopwatch-tested menu from the Cooking Light kitchen.
Whisk together 1 tablespoon olive oil, 1 1/4 teaspoons cider vinegar, 1 teaspoon whole-grain Dijon mustard, 1/4 teaspoon sugar, and 1/8 teaspoon salt. Toss with 2 bunches trimmed watercress and 1/2 cup thinly sliced radishes.
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