I have to admit that out of all the egg-based breakfast entrées, frittata is my least favorite. I prefer the creaminess of quiche over the somewhat thin, dry wedges of frittata. I found this recipe to be fairly dry and rather salty due to the presence of smoked salmon. It's okay, but it didn't exactly overwhelm me with its awesomeness. Try it if you're a frittata fan; otherwise, I'd hold out for some of the upcoming recipes such as strata or quiche.

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

8 oz. asparagus, tough ends snapped off, cut into 1/4-inch slices
6 large eggs
2 Tbsp water
1/2 tsp salt
Freshly ground black pepper
4 oz. smoked salmon, flaked into bite-sized pieces
1/2 cup grated Monterey Jack cheese, divided
1 Tbsp butter

Place asparagus in a small saucepan, add water to cover, and bring to a boil over high heat. Cook for 5 minutes, then drain and set aside. (You could also steam the asparagus until tender.)

In a medium bowl, whisk together the eggs, water, salt, and pepper to taste. Add the asparagus, salmon, and half the cheese and combine.

In a large ovenproof skillet over medium heat, melt the butter. When butter foams, add the egg mixture and reduce heat to medium-low. Cover and cook until eggs are set and top is nearly dry, about 10 to 12 minutes. While frittata is cooking, preheat the oven broiler.

When eggs are set, sprinkle the top with the remaining cheese and broil until cheese is melted, about 1 minute. Let stand for 5 minutes, then cut into wedges and serve. Can also be served at room temperature.