Smoked Salmon Frittata with Goat Cheese

At the inn, this is a generous single serving; at home, it could be considered enough for 2 people. The vegetable-egg mixture can be prepared 2 hours ahead and kept covered and chilled.

Instructions

Trim asparagus. Have ready a large bowl of ice and cold water. In a saucepan of boiling salted water cook asparagus 3 minutes and with a slotted spoon transfer to ice water to stop cooking. Transfer asparagus to a work surface and cut into 1-inch pieces. Cut an X in blossom end of tomato. Blanch tomato in boiling water 10 seconds and transfer to ice water to stop cooking. Peel and seed tomato and cut into ¼-inch dice. Peel potato and cut into ¼-inch-thick slices. Cook potato in boiling water 3 minutes and with slotted spoon transfer to a sieve to drain. Transfer potato to paper towels and pat dry. Cook spinach in boiling water 1 minute and drain in sieve. Using back of a large spoon press as much water as possible out of spinach and finely chop spinach.

Preheat broiler.

Thinly slice mushrooms and scallion. In a large bowl whisk together eggs and stir in vegetables and white pepper and salt to taste. Cut smoked salmon into 1-inch squares.

In a 9- to 10-inch ovenproof nonstick skillet heat oil over moderately high heat and sauté potatoes in one layer until golden, about 3 minutes on each side. Pour egg mixture over potatoes and transfer skillet to broiler. Broil frittata 5 to 6 inches from heat until top is browned and egg is set, 3 to 4 minutes.

Slide frittata onto a plate and top with salmon. Crumble goat cheese over frittata. Serves 1 to 2.