Please consult the OU's guidelines for checking fruits and vegetables.

Smoked Salmon and Asparagus Frittata
This recipe is kosher for Passover.
Smoked Salmon and Asparagus Frittata Eileen Goltz | Dairy
1 hour, 15 minutes 30 minutes
45 minutes
4 to 6 servings

Ingredients
  • 1 lb. thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
  • 8 large eggs
  • 3 oz.cream cheese, diced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 oz. thinly sliced smoked salmon, julienned
  • 2 Tablespoons fresh chopped dill
  • 1 Tablespoon butter
  • ½ cup chopped yellow onions
  • ½ cup grated Asiago cheese

Instructions
  1. Preheat the oven to 400°F.
  2. Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1-1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry.
  3. In a bowl whisk together the eggs, cream cheese, salt, and freshly ground black pepper. (The cream cheese will remain in pieces.) Stir in the smoked salmon, dill, and blanched asparagus.
  4. In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes.
  5. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes. Uncover the frittata, transfer to the oven, and bake for about 13 minutes.
  6. Remove the frittata from the oven and sprinkle the cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through.
  7. Allow frittata to rest for 3 to 5 minutes, before unmolding.
  8. To remove the frittata from the skillet: run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan.
  9. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.