Asparagus and Dill Frittata with Smoked Salmon

We are currently building a new house and have weekly site meetings.  I thought it would be a really good idea to take breakfast as the way to a builders heart would have to be through his stomach, right? This salmon,  asparagus, caper and dill combo worked a treat.  The house is currently on target and on budget........now what to take next week?

Serves 4

Extra virgin olive oil for frying and drizzling
8 large free range eggs
1 small brown onion, diced
2 bunches of asparagus, woody ends removed and chopped into small pieces
2 tbs of chopped fresh dill
1/2 a cup of cream
1/2 a cup of grated parmesan
40gm of goats cheese
200gm packet of smoked salmon slices
1/2 a small red onion, very finely diced
1 tbs of baby capers
Sea salt and cracked black pepper

Heat a 20cm oven proof, non stick frypan to a moderate heat.  Add a little olive oil and gently fry the onion until translucent.  Add the asparagus and fry until lovely and bright green in colour.

Meanwhile whisk eggs and cream in a large bowl and season with salt and pepper.  Add the 3/4 of the chopped dill and the parmesan cheese and stir well to combine.  Pour the eggs over the asparagus mixture and turn the heat down to low.  Crumble over the goat's cheese and cover with a lid.  Allow to cook gently on the stove top for approximately 5-8 minutes or until almost cooked through.

Pre heat your grill and place the frittata under the grill.  Cover the handle with foil if it is not oven proof.  Grill the frittata until golden and bubbling on top and cooked all the way through.  You will know its cooked when pressed lightly with your fingers in the centre, the frittata bounces back.

Remove from the grill and scatter over the smoked salmon pieces.  Don't worry about being too neat, kind of rough and tumble looks best.  Scatter over the capers, red onion and remaining dill and drizzle with a little olive oil.  Serve with lemon wedges........