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1
Preheat the oven to 400 degrees F.
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2
Bring a medium pot of salted water to a boil.
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3
Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes.
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4
Drain asparagus and immediately plunge into an ice-water bath.
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5
Chill completely, remove asparagus from the ice water and pat dry.
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6
Whisk together eggs, cream cheese, salt, and freshly ground black pepper.
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7
(The cream cheese will remain in pieces.)
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8
Stir in the smoked salmon, dill, and blanched asparagus.
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9
In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat.
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10
Add onions and saute until softened, about 3 minutes.
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11
Reduce the heat to low and pour the beaten egg mixture over the onions.
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12
Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.
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13
Uncover the frittata and bake for about 13 minutes.
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14
Remove the frittata from the oven and sprinkle the cheese over the top.
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15
Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through.
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16
Allow frittata to rest for 3 to 5 minutes, before unmolding.
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17
To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan.
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18
Gently slip the frittata from the skillet to a large plate or serving dish.
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19
Slice frittata into wedges and serve with capers if desired.
