1 cup (225ml) heavy (double) whipping cream
1 tsp salt
½ tsp pepper
1 tsp dried dill
3½ oz. (100g) mozzarella cheese, shredded
2 oz. (50g) parmesan cheese, shredded
½ oz. (15g) butter
3½ oz. (100g) smoked salmon
3½ oz. (100g) fresh green asparagus
The asparagus can be fresh or tinned, just make sure you drain them well before adding them to your frittata.
Serve with sour cream, finely chopped red onions, freshly-squeezed lemon and, fresh dill on top for enhanced flavour.
Dill is an important culinary herb that is used for its seeds and leaves It originally grew wild in Southern Europe thru Western Asia.
It was extensively used by the ancient Greeks and Romans. Remnants of the herb were found in Swiss Neolithic settlements dating back to 400BC. By medieval times its use spread to central Europe. Dill is a popular culinary herb used in Greece, Scandinavia, Germany, Central Europe, Russia, the Balkans and Romania. References to the fresh herb can be found in the writings of Roman naturalists, English clergy and German literary works in the 11th century.
All parts of the herb can be used for culinary purposes. Dill is not a common herb in Mediterranean cooking. It is known as a spice used in pickled cucumbers. In the United States they are known as dill pickles. The herb is key for the production of dill vinegar (a key cooking ingredient in some recipes). You will find it used/employed in many sour dishes, especially sauerkraut. You will find dill used in lemon sauces for fish, yogurt, sour cream, salad dressings, spinach dishes, chicken and lamb casseroles. Because of its delicate nature most chefs add the fresh herb to their hot recipes just prior to removing from the heat source.