Smoked Salmon Frittata
An easy frittata recipe with smoked salmon, goat cheese, asparagus, and fresh dill!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 361kcal
- 2 tablespoon olive oil
- ½ white onion diced
- 8 asparagus spears diced
- 10 large eggs
- 1 cup plain whole milk yogurt
- 2 tablespoon fresh dill, chopped
- ½ teaspoon salt
- 1 cup shredded Gruyere cheese
- 4 ounces goat cheese, crumbled
- 4 ounces gravlax salmon
Preheat the oven to 400 degrees F.
In a large cast iron skillet, heat the olive oil over medium heat.
Add the onion and asparagus, cooking until slightly softened, about 5 minutes.
In a large bowl, whisk together the eggs, yogurt, dill, and salt.
Once the onion and asparagus are slightly softened, sprinkle the Gruyere cheese and half of the smoked salmon over the veggies.
Pour the egg mixture over the salmon and cheese.
Arrange the rest of the smoked salmon and goat cheese on top of the egg mixture.
Let the mixture cook over medium-high heat for another 3-5 minutes, until the edges are slightly set.
Transfer to the preheated oven for 20-25 minutes, until slightly golden around the edges and set in the middle.
Serve sprinkled with additional fresh dill.
Enjoy!
Calories: 361kcal | Carbohydrates: 5g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 608mg | Potassium: 244mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1002IU | Vitamin C: 2mg | Calcium: 347mg | Iron: 2mg