Easily one of the most important meals of the day, and often the prettiest, breakfast is having a moment.
Give your mornings that extra kick with a supercharged breakfast courtesy of Shanley Cox, the author and appetite behind Eat it Kansas City, a food blog that dishes on dining and drinking a la Kansas City. We’re sure you’ll satisfy your taste buds.
- 1 small, 7-inch cast iron skillet
- 6 large eggs
- 1 salmon filet (3-4 oz.), unfrozen
- 5-6 asparagus stalks, chopped
- 1 4-ounce package of goat cheese, torn into small chunks
- 1/4 cup red onion, diced
- 1 1/2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- salt and pepper, to taste
Preheat oven to 350 degrees. Season salmon with fresh dill, salt and pepper, and drizzle with olive oil. Bake for 15-20 until salmon is cooked throughout. In a large bowl, mix remaining ingredients, adding additional fresh dill, and salt and pepper to egg mixture. Coat your cast iron skillet with olive oil, then pour egg mixture in skillet and bake for 20 minutes, or until the middle of the frittata is completely cooked. Serves two.
Check out eatitkansascity.com for additional recipe ideas!