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Asparagus, Brie, And Smoked Salmon Frittata

KETO | PESCATARIAN

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.

Ingredients

Scale
  • 3 Tbsp Olive Oil
  • 1/2 Cup Of Diced Onions
  • 8 Large Eggs
  • 1/2 Cup Of Heavy Cream
  • 3/4 Tsp Sea Salt
  • 1/4 Tsp Black Pepper
  • 1 lb. Thin Spear Asparagus, Ends Trimmed
  • 1/2 Cup Cubed Brie
  • 6 oz. Smoked Salmon, Cubed Or Torn
  • Chives For Garnish
  • Flake Sea Salt, like Maldon, For Garnish

Instructions

  1. Preheat the oven to 350°F.
  2. Heat 3 Tbs. of olive oil in a 10″ ovenproof skillet over medium-high heat.
  3. Add the diced onion and sauté until softened, about 5 minutes.
  4. In a separate bowl whisk the eggs with the heavy cream and season with salt and pepper.
  5. Next assemble your layers in the pan: first sprinkle the smoked salmon throughout the pan, next the brie, and
  6. finally the spears of asparagus on top.
  7. Gently pour in the egg mixture, so as not to disturb your design.
  8. Cook on the stovetop until the edge of the frittata starts to pull away from the pan – about 5-7 minutes.
  9. Finish by baking in the oven until set – about 16 minutes. Garnish with chives and flaked sea salt.

Nutrition

Keywords: Keto, Pescatarian, Brunch