Preheat oven to 350°F (180°C).
In a nonstick skillet, melt butter over low heat.
Add onions, radishes and asparagus, and sweat for a few minutes, until softened.
Add smoked salmon and lemon zest, and cook for another minute.
Meanwhile, whisk eggs and milk in a bowl.
Add egg-milk mixture to skillet, and season. Using a spatula, mix very gently, scraping the bottom like you would for an omelette.
When eggs are set in bottom of skillet, stop stirring and bake for about 5 minutes or until eggs are set in the middle of the frittata.
Remove from oven and let stand 1 minute.
Using a spatula, loosen the sides of the frittata to make unmolding easier.
Slide the frittata out of the skillet and onto a plate. Serve immediately.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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