Last Updated on September 30, 2021

This Asparagus, Brie, and Smoked Salmon Frittata tastes so luxurious. It is warm, cheesy, and creamy with surprise chunks of hot smoked salmon bursting through and hints of fresh spring asparagus and chives. The best part? This frittata is so easy to make, taking only about a half hour. The bonus? It is very low carb, but universally delicious, making it a keto entertaining dream recipe. Its perfect for brunches, festive occassions, or even to prepare for the week as a go-to lunch, quick weeknight dinner, or fat and protein filled snack.

The Inspiration…

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I originally made this Asparagus, Brie, and Smoked Salmon Frittata for breakfast on Christmas morning. I wanted something that was quick and easy, as Christmas mornings can be crazy here with family swirling around looking for more coffee, present opening, Facetime calls to family in England… and lots of dogs running around. And something that seemed extravagant, looked beautiful, and was keto-friendly – but that everyone would enjoy. It sounds like a tall order but it actually was so simple and came together perfectly.

For simplicity I decided on a frittata. Frittatas are very easy to make, and very customizable. They are also a very presentable meal, served on the table for everyone to share. I went a step further with this one and styled the frittata ingredients in the pan before adding the egg mixture. And speaking of the ingredients…

The Ingredients…

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This is where the extravagance comes in… I wanted to create a frittata that was creamy and cheesy, but with a sophisticated flair. I also wanted it to be more than just egg and cheese. A smoked salmon frittata I decided… but not just any smoked salmon, a hot-smoked firm salmon (my favorite is from Starbird Fish here in Vermont). Why this type of smoked salmon? Texture and flavor. This type of smoked salmon is firm and has more of a steak-like texture. It does not add additional moisture to the frittata which some other smoked salmons can do, sometimes adding a moist, cloying mouthfeel. This salmon is in chunks, adding bursts of firm salmon with hints of smoky maple and chipotle flavors. I can’t recommend it enough.

Next came the cheese. What to pair with the smoked salmon? I settled on brie. It is not my usual choice of cheese but I was intrigued by what would happen when it melted throughout and mingled with the smoky flavors of the salmon. The result? A rich, creamy, salty, umami experience that is deeply satisfying.

To set it all off, and to add a fresh (and pretty) element, I added asparagus and fresh chives.

The Steps…

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This is a quick and easy one pan meal to prepare. The cooking starts on the stovetop and moves to the oven so you need a pan which is safe for both. I used this pan which I got years ago when I worked at Williams-Sonoma. This line was created in a collaboration between Calphalon and Williams-Sonoma. I have to say, it is an absolute workhorse and one that I grab over and over again. Make a frittata, bake a cake, poach eggs, sauté and not splatter – it does it all. (This is not a paid endorsement, just giving you a behind the scenes of what I am using.)

First, start by preheating the oven to 350°F. Next, compile, clean, and dice your ingredients. Dice the onions, wash and trim the asparagus, roughly chop the smoked salmon, cube the brie, and finely chop the chives.

Now you are ready to start cooking. On the stovetop, heat the olive oil in your pan, when it’s warm add the onions and cook until they are softened, about 5 minutes.

While you are cooking the onions you can mix your egg mixture. In a separate bowl whisk the eggs and heavy cream and season with salt and pepper to taste.

Once the onions are soft you are ready to assemble the frittata. Layer on the ingredients that you have prepared. Anything goes here, but I added the smoked salmon and brie on the bottom and then laid the asparagus on the top so that the pattern would peak through the top adding a pretty and festive touch. (This frittata tastes just as good if you don’t style it and just use diced asparagus.)

Speaking of asparagus, I should mention that you can add the asparagus raw here, or quickly grill or sauté beforehand to soften it and add a little more flavor. It’s a matter of preference whether you like the cleaner, crisper crunch or like it softer and smokier. I did a quick grill to add a little more flavor. (I have a grill on my stovetop, but a grill pan would do the trick as well.) The width of the asparagus will also affect the texture, if you have really thick asparagus I would suggest cooking slightly beforehand.

Once you have layered your ingredients, pour in the egg mixture. Cook this on the stovetop until the edges start to pull away from the sides of the pan, about 5-7 minutes. Then pop it in the oven until it has completely set, about 16 minutes. Remove the frittata from the oven, transfer to a serving platter if you wish, or you can serve it directly from the pan. Lastly, garnish with chopped chives and flaked sea salt.

The Results…

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This Asparagus, Brie, and Smoked Salmon Frittata does not disappoint. So simple to make yet it has such a decadent, creamy, cheesy, savory taste. And it looks beautiful, sure to impress your guests at your next brunch or party.

Nutritionally, it is very low in carbs (3.9 grams of net carbs per serving) but very high in Vitamins B12, B6, K, D, and Folic Acid. It is a fantastic meal for a keto diet. To be honest I have started making it as a go-to lunch or snack to keep in the fridge. It is the perfect thing if you need a quick, satisfying bite.

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If you make this Asparagus, Brie, and Smoked Salmon Frittata be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!

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