Preparation Time: 15 Minutes
Cooking Time: 20-30 Minutes
Serving Size: 12
1 1/2 cups asparagus, 1" pieces cut on the bias
6 each beefsteak tomatoes cut in half
1 cup caramelized diced vidalia onions
as needed chives, chopped
as needed creme fraich
24 each eggs
as needed gaufrette potatoes
7 oz. norwegian smoked salmon
as needed salt and pepper
1. To prepare the frittata, beat eggs and season with salt and pepper. Layer ½ cup of caramelized onions, ¾ cup asparagus and 2 oz. of smoked salmon in each of two 8” non-stick skillets. Divide the egg mixture in half and pour into each of the two skillets. Cook over medium heat until bottom and sides are golden brown. Place in a preheated 350 degree oven for 8-10 minutes, or until eggs set. After cooking, remove frittata from the skillet and divide into 6 pieces.
2. To prepare the tomatoes, season the tomatoes halves with salt and pepper and place under the broiler until browned and softened. Hold warm until needed.
3. For each serving, place one piece of the frittata in the center of the serving plate. Garnish with chives, a dollop of crème fraiche and a ¾ oz. smoked salmon rosette. Place one broiled tomato half and the gaufrette potatoes next to the frittata.
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