Smoked Rainbow Trout Frittata

10 eggs

2 tablespoons butter, divided

½ pound smoked trout, flaked

2 green onions, thinly sliced, or ½ cup red onion, thinly sliced

6-8 asparagus spears, chopped

2 tablespoons capers

1 tablespoon fresh dill

Salt and freshly ground black pepper

Heat oven to broil.

In a large bowl, use a whisk to beat the eggs. Season with salt and pepper; set aside.

Heat 1 tablespoon butter in a large nonstick, ovenproof skillet on medium heat; saute scallions or onion for a few minutes, then add the asparagus. Add flaked trout and capers.

Add remaining butter to pan, and pour in eggs. Quickly distribute ingredients throughout egg mixture, tipping pan to allow eggs to run underneath and cook. Turn heat to medium-low, cover and allow eggs to fully set, or put under the broiler for 2 to 3 minutes until top is lightly browned. Serve with breakfast potatoes or a side salad.

Serves four to six.

Shedd Aquarium, Chicago