This was my first Mother's Day. But as a new sleep deprived mother to a 5 week old it could have been any other day. My concerns usually relegated to feeding, pumping, burping, changing and washing our new little bundle of joy. It was 10 am and I was enjoying some coffee with my husband while the baby took a nap. He asked if I wanted him to make something. "I know how to make eggs or grilled cheese," were the options.
So I went to the refrigerator hoping for a miracle of ingredients that I could throw together fast for breakfast and thankfully I found some. Although my husband didn't sound so excited when I told him the menu he ended up loving the cream cheese component. My advice to new Moms? Put a slice of this Frittata between two slices of your favorite bread or a Ciabatta roll so you can eat and carry around a crying baby...
Our peaceful Mother's day was able to continue. So blessed to be able to see this face everyday. That is the best present of all.
Salmon & Leftover Asparagus Frittata
4 oz cream cheese (cut into little cubes)
1 tsp salt
8 oz smoked salmon (roughly chopped)
1 medium shallot chopped
1 tbsp butter
2 tbsp olive oil
5 large asparagus (already cooked - mine were leftover)
Put oven on 350 degrees. Put frying pan on med and add butter and olive oil. Add chopped shallot and cook until soft and translucent. Add asparagus and salmon. Whisk eggs with 1 tbsp water until fluffy. Add salt and then add to the pan. Add the little cubes of cream cheese all over the top. Cook until edges of the frittata set and put in the oven for 15 minutes or until center is cooked through.