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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1 tablespoon olive oil
1 medium onion, chopped
12 asparagus spears, ends trimmed and cut into 1/2-inch pieces (about 1 cup)
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
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.
Smoked Salmon on Irish Soda Bread
Egg Salad with Smoked Salmon and Dill
salt and pepper to taste
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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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