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Smoked salmon and asparagus frittata

Smoked salmon and asparagus frittata

You'll impress your guests with this sumptuous keto brunch dish - not only that, but it's also a time savvy choice that can be prepared in minutes. Flavorsome salmon paired with asparagus combined with a savory creamy frittata base. This dish can be adapted to many variations depending on what you have in your pantry.
July 1 2020 recipe & photo by , nutritional review by in Recipes, Breakfast, Meal

Smoked salmon and asparagus frittata

You'll impress your guests with this sumptuous keto brunch dish - not only that, but it's also a time savvy choice that can be prepared in minutes. Flavorsome salmon paired with asparagus combined with a savory creamy frittata base. This dish can be adapted to many variations depending on what you have in your pantry.
USMetric
4 servingservings

Ingredients

  • 8 8 eggeggs
  • 1 cup 240 ml heavy whipping cream
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 1 tsp 1 tsp dried dill
  • 1 cup (4 oz.) 240 ml (110 g) shredded mozzarella cheese
  • ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
  • ½ oz. 14 g butter
  • 3½ oz. 100 g smoked salmon
  • 3½ oz. 100 g fresh green asparagus
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat your oven to 360°F (180°C).
  2. Whisk eggs in a large mixing bowl and then add cream, seasonings, parmesan and half of the grated mozzarella.
  3. Grease an 8" (20 cm) baking dish with butter and then scatter chunks of smoked salmon over the base of the dish.
  4. Lay the asparagus spears on top, cutting them to size if required.
  5. Pour the egg mixture over and then scatter with the remaining mozzarella. Bake for 30 minutes.

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15 comments

  1. 1
    larsen.w
    August 17 2020
    This is delicious! I substituted ham for salmon, tastes divine and so quick and easy!
  2. 2
    Sara
    August 27 2020
    360°F is 180°C, not 150°C. I made this and made the mistake of not converting it myself, which I usually do since I tend to OCD. Which temp is the correct one?
    Reply: #3
  3. 3
    Reply to comment #2 by Sara
    Sara
    August 27 2020
    Never mind, it has to be at least 180°C because I had overbaked mine at 150°C and it still is undone in the middle. I hope I can save it by covering it with foil and baking it longer because a couple of the ingredients are pretty expensive in Sweden for a poor student. =(
    Reply: #4
  4. 4
    Reply to comment #3 by Sara
    Kristin Parker Team Diet Doctor
    August 27 2020

    Never mind, it has to be at least 180°C because I had overbaked mine at 150°C and it still is undone in the middle. I hope I can save it by covering it with foil and baking it longer because a couple of the ingredients are pretty expensive in Sweden for a poor student. =(

    I am sorry that this recipe was not a success for you. I have asked the recipe team to review the baking time conversion.

  5. 5
    Gwenn
    January 31 2021
    I would call this a quiche (without crust!) Not a fritatta...
    Anyway, it looks delicious!
  6. 6
    SM
    February 6 2021
    YUM! This is fantastic. I used fresh abd pickled asparagus (I dumped about a T. Of the pickled asparagus juice in it too). I also added some cream cheese chunks in it. So so yummy!
  7. 7
    SM
    February 6 2021
    ... I used canned salmon and my cast iron pan and i did have to cook longer than recommended time stated. But it was really fantastic. Everyone over asked for the recipe.
    Reply: #8
  8. 8
    Reply to comment #7 by SM
    Kerry Merritt Team Diet Doctor
    February 6 2021

    ... I used canned salmon and my cast iron pan and i did have to cook longer than recommended time stated. But it was really fantastic. Everyone over asked for the recipe.

    Sounds great! Thanks for sharing, and so glad everyone enjoyed it!

  9. 9
    Jenny
    April 11 2021
    Can this recipe be frozen ?
    Reply: #10
  10. 10
    Reply to comment #9 by Jenny
    Kerry Merritt Team Diet Doctor
    April 11 2021

    Can this recipe be frozen ?

    Hi, Jenny! Yes, it should freeze well.

  11. 11
    Carol
    February 1
    I am allergic to milk and cream cause me abdominal pain. Has anyone tried this with coconut milk or coconut cream instead?
    Reply: #12
  12. 12
    Reply to comment #11 by Carol
    Kerry Merritt Team Diet Doctor
    February 1

    I am allergic to milk and cream cause me abdominal pain. Has anyone tried this with coconut milk or coconut cream instead?

    Hi, Carol! We haven't tested this with alternatives. The flavor might be affected by using unsweetened coconut milk, but the recipe should still work fine!

  13. 13
    Marjorie Heard
    February 6
    If I used fresh frozen salmon instead of smoked or canned should I cook it first or will it cook enough in the dish?
    Reply: #14
  14. 14
    Reply to comment #13 by Marjorie Heard
    Kerry Merritt Team Diet Doctor
    February 8

    If I used fresh frozen salmon instead of smoked or canned should I cook it first or will it cook enough in the dish?

    Hi, Marjorie! No need to cook it first. It will cook in the dish.

  15. 15
    Poul
    April 6
    This was so good! Cooked up light and fluffy and delicious. I will cut to 1/2 tsp salt or less though because both the smoked salmon (I used Costco Kirkland) and parmesan are both quite salty. It fits nicely with my keto plan. It came out to 351 calories per serving, 2.7g net carbs (5%), 24.2g fat (41%) and 30.6g (54%) protein. I cooked it in a toaster oven and had to cook an extra 10 minutes for the center to set. Toaster oven probably isn't the most accurate of ovens...

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