Smoked Salmon Frittata Recipe

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When you're expecting company for brunch, give this elegant frittata a try. Serve with Very Vanilla Fruit Salad and rye or sourdough bread.
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Servings:
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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 12 asparagus spears, ends trimmed and cut into 1/2-inch pieces (about 1 cup)
  • 6 eggs
  • 1/4 cup milk
  • 1 teaspoon McCormick® Dill Weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1 cup coarsely chopped smoked salmon
  • 1 cup shredded Swiss cheese
Directions
PREP
15 mins
COOK
15 mins
1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.

2. Beat eggs, milk, dill, salt and pepper in medium bowl. Stir in smoked salmon. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.

3. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.
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Nutrition (per serving)
Calories: 209 Calories
Fat: 13 Grams
Protein: 17 Grams
Cholesterol: 234 Milligrams
Carbohydrates: 6 Grams
Sodium: 387 Milligrams
Fiber: 1 Grams

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