This light and fluffy asparagus frittata is a one-skillet dish that can go straight to the table from the oven!
This perfect recipe is made with eggs, smoked salmon, diced potatoes, asparagus, and soft and tangy goat cheese all baked into an elegant frittata.
Serve this salmon frittata either warm or cold, and for breakfast, brunch, or as a light dinner.
What is a Frittata?
Frittatas are egg-based Italian dishes similar to a quiche or omelet, but they are more hearty and filling because they always feature potatoes in addition to a variety of other vegetables and cheeses.
Easy Breakfast or Brunch
- Salmon frittatas are an impressive make-ahead recipe for Mother’s Day, weddings or baby showers, or when company’s coming.
- Easy to transport and delicious served hot, cold, or at room temperature, frittatas make a crowd-pleasing dish for any occasion!
- Use time-saving ingredients like frozen diced potatoes, liquid eggs, and pre-cut vegetables. Then just assemble, bake, and serve!
- Salmon and asparagus frittata make a perfect next-day school or workday lunch with its protein-packed eggs and nutritious veggies!
Ingredients and Variations
Eggs – Use fresh large eggs for maximum fluffiness! For a bit of extra protein, add two egg whites, if desired.
Meat – Besides salmon, diced ham, bacon bits, or chopped breakfast links are also good choices.
Vegetables – In addition to potatoes, frittatas can contain complementary veggies like sliced mushrooms, peas, broccoli, sundried tomatoes, carrots, artichokes, spinach, or bell peppers. Use leftover roast asparagus from the night before. Anything goes!
Cheese – Goat cheese melts beautifully into this salmon asparagus frittata. Shredded mozzarella, Monterey Jack, parmesan cheese, or crumbled feta will work well, too.
How to Make Salmon Asparagus Frittata
- Cook potatoes in oil (as directed in the recipe below).
- Remove the skillet from heat and add salmon, asparagus, and green onion.
- Whisk eggs with cream, dill, salt, and pepper, and pour over the potato mixture.
- Top with goat cheese and bake until eggs are set.
- Place frittata under the broiler for 1-2 minutes and allow it to set before cutting.
- Serve with sour cream or homemade salsa, if desired.
How to Serve and Store a Frittata
- Serve salmon asparagus frittata with a side of fresh fruit kabobs with strawberry fruit dip or a colorful cherry tomato salad, and a pitcher of refreshing cucumber water. Or for a party why not serve it with a cranberry mimosa or watermelon sangria.
- Keep leftover frittata in a covered container in the refrigerator for up to 4 days and serve cold or reheat in 30-second intervals in the microwave. It’s not advised to freeze frittatas due to the egg mixture that won’t thaw properly, but this recipe is so easy to make, simply start fresh
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Salmon Asparagus Frittata
- Preheat oven to 400˚F.
- Heat olive oil in 10 inch skillet. Add potatoes, cover and cook 15 minutes stirring occasionally.
- Slice salmon into 1″ strips. Chop asparagus into 2″ pieces.
- Remove skillet from heat, top potatoes with asparagus, salmon, green onion, dill, salt and pepper.
- In a medium bowl, whisk eggs, cream, dill, salt and pepper.
- Pour egg mixture over potatoes and top with goat cheese. Bake 12-14 minutes or until eggs are set.
- Broil 1-2 minutes. Cool 5 minutes before cutting.
- Use fresh, high-quality ingredients for best results.
- Season the frittata well with salt, pepper, and herbs.
- Use an oven-safe skillet for even cooking and a nice crust.
- Let the frittata cool slightly before serving so that it is easier to slice and helps to set the texture.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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