Smoked salmon frittata

Name: Smoked salmon frittata
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 8 large eggs; ¼ cup (60 ml) 15% cream; ¼ cup (60 ml) 1% milk; 1 cup (125 g) grated Gruyère cheese; ¼ tsp herbes de Provence; ½ cup (125 ml) chopped fresh parsley; Olive oil; 1 large French shallot, finely chopped; 4 artichoke hearts, well drained and quartered; 25 thin asparagus spears, trimmed and cut into 5 cm (2 in) pieces; 6 oz (170 g) smoked salmon, roughly chopped; About ¾ cup (100 g) herb goat cheese, crumbled; Salt and freshly ground pepper

Preparation 25 min
Cooking 35 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

8 large eggs
¼ cup (60 ml) 15% cream
¼ cup (60 ml) 1% milk
1 cup (125 g) grated Gruyère cheese
¼ tsp herbes de Provence
½ cup (125 ml) chopped fresh parsley
Olive oil
1 large French shallot, finely chopped
4 artichoke hearts, well drained and quartered
25 thin asparagus spears, trimmed and cut into 5 cm (2 in) pieces
6 oz (170 g) smoked salmon, roughly chopped
About ¾ cup (100 g) herb goat cheese, crumbled
Salt and freshly ground pepper

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Preparation

Preheat the oven to 180 °C (350 °F).
In a large bowl, combine the eggs, cream, milk, Gruyère, herbes de Provence and parsley. Season with salt and pepper, mix well, and set aside.
Heat a 25 cm (10 in) cast iron skillet, or any ovenproof skillet, over medium heat. Drizzle with olive oil, add the shallot, and cook for about 1 minute. Add the artichoke hearts and asparagus and continue cooking for 2 to 3 minutes, stirring regularly.
Remove the skillet from the heat, pour the egg mixture over the vegetables, and distribute evenly by gently tilting the pan. Add the smoked salmon and scatter the goat cheese over the surface.
Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the eggs are fully set. Remove from the oven, let rest for a few minutes, and serve.