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When you're expecting company for brunch, give this elegant frittata a try. Serve with Very Vanilla Fruit Salad and rye or sourdough bread. Photo credit: Ali Ebright from Gimme Some Oven.
1 tablespoon olive oil
1 medium onion, chopped
12 asparagus spears, ends trimmed and cut into 1/2-inch pieces (about 1 cup)
1/4 cup milk
1 teaspoon McCormick® Dill Weed
1/4 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1 cup coarsely chopped smoked salmon
1 cup shredded Swiss cheese
Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.
Beat eggs, milk, dill, salt and pepper in medium bowl. Stir in smoked salmon. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.
Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.
Wrap the skillet handle in foil if your skillet is not ovenproof.
(Amount per serving)