Salmon Fritatta

Salmon Fritata, Cresent Rolls, served with a bottle of Viognier wine

For four - six people.  Can easily be stretched to accommodate more

The trick to this dish is to use an oven-proof skillet. I use a heavy-duty cast iron frying pan.  You can also use a good non-stick skillet

2 Salmon fillets
8-12 eggs
10-15 asparagus spears
Half of a large onion
Half & half or milk
A healthy handful of white button mushrooms
Dill, salt, pepper, freshly grated parmesan cheese, olive oil

Uncork the wine and pour a glass

- Preheat oven to 350 degrees
- Season two salmon fillets with salt, pepper and dill
- Sear salmon with a little olive oil and set aside.  Don't worry about fully cooking the fish
- Sweat onions, mushrooms and asparagus in a little olive oil
- Beat eggs, half&half or milk, dill to taste, salt, pepper and half of the grated Parmesan cheese
- Coarsely chop the salmon fillets and fold into egg mixture
- Pour egg and salmon mixture over the sweated veggies in the frying pan
- Cook on stove top for 5-10 minutes, until eggs are set
- Finish in the oven for roughly 15 minutes or until firm
- Sprinkle remaining Parmesan over the top of the frittata and return to the oven until melted

Follow directions on the Cresent rolls. We used a can that was left over from Easter.