July 1 2020 recipe & photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Meal
, nutritional review by Franziska Spritzler, RD, CDE
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
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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www.dietdoctor.com
Making low carb simple
Instructions
- Pre-heat your oven to 360°F (180°C).
- Whisk eggs in a large mixing bowl and then add cream, seasonings, parmesan and half of the grated mozzarella.
- Grease an 8" (20 cm) baking dish with butter and then scatter chunks of smoked salmon over the base of the dish.
- Lay the asparagus spears on top, cutting them to size if required.
- Pour the egg mixture over and then scatter with the remaining mozzarella. Bake for 30 minutes.
I am sorry that this recipe was not a success for you. I have asked the recipe team to review the baking time conversion.
Anyway, it looks delicious!
Sounds great! Thanks for sharing, and so glad everyone enjoyed it!
Hi, Jenny! Yes, it should freeze well.