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.

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 225 ml heavy whipping cream
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 1 tsp 1 tsp dried dill
  • 3½ oz. 100 g mozzarella cheese, shredded
  • 2 oz. 50 g parmesan cheese, shredded
  • ½ oz. 15 g butter
  • 3½ oz. 100 g smoked salmon
  • 3½ oz. 100 g fresh green asparagus

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat your oven to 360°F (150°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.

Tips

The smoked salmon can be hot smoked or cold smoked and can be swapped out for tinned salmon. Drain well before adding it.

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 flavor.

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