Smoked Salmon Frittata

pan with cooked Salmon Asparagus Frittata

5 from 2 votes

This smoked salmon frittata is packed with fluffy eggs, tender potatoes, roasted asparagus, goat cheese, and fresh dill for an easy brunch that looks impressive.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Lunch, Main Course

Cuisine: American

Servings: servings

Author: The Shortcut Kitchen SN

Equipment

Large Skillet

Ingredients

8 eggs
1 (20 ounce) package frozen diced potatoes
1 cup roasted asparagus
4 ounces smoked salmon
1 Tablespoon olive oil
1 Tablespoon green onion chopped
¼ cup light cream
2 ounces goat cheese
1 teaspoon fresh dill chopped
½ teaspoon salt or to taste
½ teaspoon black 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 to 14 minutes or until eggs are set.
Broil 1 to 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.
Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition