Asparagus Frittata With Smoked Trout

• 3/4 pound asparagus, woody ends snapped off, cut in 1/2-inch lengthsasparagus
• 8 large eggsegg
• 1/2 teaspoon salt, preferably kosher salt, or to tastesalt
• A few twists of the pepper mill
• 3 tablespoons low-fat milk or regular milk, to tastemilk
• 1/2 pound smoked trout, diced or broken into small piecessmoked-trout
• 3 tablespoons chopped chiveschive
• 1 tablespoon olive oilolive-oil

1. 01Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
2. 02Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
3. 03Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, preheat the broiler.

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