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Salmon Asparagus Frittata
This recipe for salmon asparagus frittata is elegant yet easy. It makes a perfect breakfast or brunch to impress guests or treat the family to a special weekend meal!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast, Lunch, Main Course
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
Large Skillet
Ingredients
8
eggs
1
package
frozen diced potatoes
20 ounces
1
cup
roasted asparagus
4
ounces
smoked salmon
1
Tablespoon
olive oil
1
Tablespoon
green onion
chopped
¼
cup
light cream
2
ounces
soft goat cheese
1
teaspoon
fresh dill
chopped
½
teaspoon
salt
or to taste
½
teaspoon
pepper
or to taste
Instructions
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.
Video
Notes
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
Calories:
183
kcal
|
Carbohydrates:
2
g
|
Protein:
14
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.02
g
|
Cholesterol:
262
mg
|
Sodium:
474
mg
|
Potassium:
184
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
706
IU
|
Vitamin C:
2
mg
|
Calcium:
63
mg
|
Iron:
2
mg