Creamy Smoked Salmon & Asparagus Frittata
A quick and impressive keto brunch dish that combines smoky salmon, tender asparagus, and a rich, creamy egg base.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings4
This frittata is a showstopper for any brunch table, yet it comes together in minutes. The creamy egg mixture, enriched with heavy cream and two kinds of cheese, forms a luscious base for the smoky salmon and fresh asparagus.
Feel free to adapt the recipe with whatever you have on hand – leftover vegetables or different cheeses work beautifully. It's a versatile, low-carb dish that feels indulgent without the guilt.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 360°F.
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, dried dill, Parmesan cheese, and half of the shredded mozzarella until well combined.
- Grease an 8-inch (20 cm) baking dish with the butter. Scatter the smoked salmon chunks evenly over the bottom of the dish.
- Arrange the asparagus spears on top of the salmon, trimming them to fit if needed.
- Pour the egg mixture over the salmon and asparagus, then sprinkle the remaining mozzarella on top. Bake for 30 minutes, until the frittata is set and golden.
💡 Tips
- For a richer flavor, use freshly grated Parmesan instead of pre-shredded.
- If your asparagus is thick, blanch it for 2 minutes in boiling water before adding to the dish.
- Let the frittata rest for 5 minutes after baking for cleaner slices.
Inspired by a recipe from Diet Doctor