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Ingredients

8 Eggs, large

1/4 cup Milk

Salt to season

Fresh ground black pepper to season

Cooking oil as needed

1 tsp. Butter

1/2 tsp. Onion, finely diced

1/4 tsp. Garlic, minced

1 lb. Asparagus, cut into 2 inch pieces, blanched

1/2 cup Bryan or baby red tomatoes, halved

4 -5 oz. Smoked salmon, sliced

2/3 cup Gruyere Swiss cheese, shredded

2/3 cup Monterrey Jack cheese, shredded

1/4 cup Fresh herbs, tarragon, basil and chives, minced

1/3 cup Sour Cream

Method
Heat butter in a saute pan. Add shallot, garlic, asparagus, tomatoes and some of the fresh herbs. Season with salt and pepper. Saute until heated through, reserve. Combine eggs and milk, season with salt and pepper. Mix well.

Heat a non-stick omelette or egg pan over medium heat. Add a small amount of oil. Portion beaten egg into pan along with some of the sauteed asparagus mixture. Cook until set. If desired flip fritatta over.

When set, top fritatta with cheese, slices of smoked salmon, more of the asparagus mixture and fresh herbs.

Transfer to warm serving plates and garnish with a dollop of sour cream.

Makes 4 Servings

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