Salmon and Asparagus Frittata
1/2 lb (225 g) asparagus, trimmed and cut into 1/2-inch (1 cm) pieces
6 eggs
2 Tbs (30 ml) water
Salt and freshly ground pepper to taste
4 oz (110 g) smoked salmon, flaked
1/2 cup (125 ml) grated Monterey Jack cheese
1 Tbs (15 ml) butter
Steam or boil the asparagus until tender but still firm, about 5
minutes. Drain and set aside. Whisk together the eggs, water, salt, and
pepper. Stir in the asparagus, salmon, and half the cheese. Heat the
butter in a large ovenproof non-stick skillet over moderate heat and add
the egg mixture. Reduce the heat to medium-low and cook covered until
the eggs are set and the top is almost cooked, about 10 minutes.
Sprinkle with the remaining cheese and place under a preheated broiler
until the cheese melts, about 1 minute. Cut into wedges to serve. Serve
warm or at room temperature. Serves 4 to 6.
Bon appetit from the Chef at Worldwide Recipes.
Thanks to reader Tom Chekouras for today*s helpful hint:
Your recipe calls for 2 tablespoons of tomato paste, and a 6-ounce can
contains about 10 tablespoons. What do you do with the remainder? Lay
down a square of plastic wrap on the counter. Starting with an unopened
can, run the can opener on both ends, push the tomato paste out of the
can (like a lipstick) onto the plastic wrap about 1/3 of the way in from
the front edge. Take the amount you need for the recipe, then roll the
plastic wrap over the remainder and continue rolling it up until you
reach the opposite edge of the wrap. Grasp the ends, lift, allowing a
little slack, then spin the bundle between the ends until the contents
are firmed up into a "log" and the ends have twisted up (will look like
a Salt Water Taffy). Fold the ends under the paste and place in the
freezer on top of the wrap ends. The next time you need a couple of
tablespoons, just unwrap and slice off wha t you need, rewrap and put
back in the freezer. This technique also works very well for setting and
storing compound butters.
For twas not into my ear you whispered But into my heart Twas not my
lips you kissed But my soul
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