This delicious recipe for Smoked Salmon Frittata perfectly with Talmage Cellars “Mother’s Day” Chardonnay.




  • 1 Tablespoon(s) Olive oil
  • 1 Medium onion, chopped
  • 12 Asparagus spears, ends trimmed and cut into 1/2-inch pieces (about 1 cup)
  • 6 Eggs
  • 1/4 Cup(s) Milk
  • 1 Teaspoon(s) McCormick® Dill Weed
  • 1/4 Teaspoon(s) Salt
  • 1/4 Teaspoon(s) McCormick® Ground Pepper Black
  • 1 Cup(s) Coarsely chopped smoked salmon
  • 1 Cup(s) Shredded Swiss cheese


1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.

2. Beat eggs, milk, dill, salt and pepper in medium bowl. Stir in smoked salmon. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.

3. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.

*Recipe and Photo Courtesy of McCormick & Company, Inc.