- 8 eggs
- 1 cup heavy whipping cream
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried dill
- 3½ oz. mozzarella cheese, shredded
- 2 oz. parmesan cheese, shredded
- ½ oz. butter
- 3½ oz. smoked salmon
- 3½ oz. fresh green asparagus
Instructions
- Pre-heat your oven to 360°F (180°C).
- Whisk eggs in a large mixing bowl and then add cream, seasonings, parmesan and half of the grated mozzarella.
- Grease an 8″ (20 cm) baking dish with butter and then scatter chunks of smoked salmon over the base of the dish.
- Lay the asparagus spears on top, cutting them to size if required.
- Pour the egg mixture over and then scatter with the remaining mozzarella. Bake for 30 minutes.
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