Smoked Salmon-Asparagus Frittata
A flavorful frittata made with potatoes, smoked salmon, asparagus, and red onion is sure to impress any brunch guest!
Place potatoes into a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until tender about 10 minutes.
Drain and let cool.
Whisk 10 eggs in a bowl.
Add hot sauce chopped tarragon chopped chives lemon zest salt and pepper to eggs and whisk.
Preheat the oven to 375 degrees F (190 degrees C).
Dice potatoes once cooled.
Heat an ovenproof pan on medium-high heat and add olive oil.
Add onions potatoes and asparagus to pan and saute for 2 minutes.
Reduce heat to medium.
Add egg mixture to pan.
Stir in smoked salmon and Gruyere cheese.
Bake in the preheated oven for 15 minutes or until eggs puff up.
Cool for a few minutes and serve.