Hi! I’m back. Sorry to be missing for two weeks, but unfortunately that’s the nature of a website, sometimes they go down. But I’m back and can’t wait to share with you this recipe for Smoked Salmon Frittata.

I first discovered this recipe in 2008 when my mini was just two years old. My original note to myself was to cut it down as the full recipe was too much food for just the hubs and I, but flash forward to 2018 and it’s the perfect amount for three people.

I of course have given this my trademark dairy free twist. I hope you enjoy this recipe. My family sure did.

SMOKED SALMON FRITTATA

8 large eggs
1 pound, thin asparagus, cut into 1 inch pieces
4 ounces dairy free cream cheese
½ tsp kosher salt
Black pepper to taste
3 ounces think sliced smoked salmon, cut into thin slices
2 tbsp fresh dill, chopped
1 tbsp dairy free margarine
½ cup yellow onion, chopped
½ cup dairy free Parmesan shreds
Capers – for garnish

Preheat oven to 400’F
Bring a medium pot of water to boil to blanch asparagus
Dunk asparagus in boiling water 1-2 minutes until crisp-tender
Drain and immediately place in an ice water bath
Chill completely, remove from water and dry off
Whisk eggs, dairy free cream cheese, salt, and pepper
Cream cheese should still be in chunks
Gently fold in smoked salmon, dill and chilled asparagus
Use a 12” non-stick, oven proof skilled – melt dairy free margarine over medium heat
Saute onion until soft
Reduce heat to low, pour in egg mixture
Cover & cook until the bottom and sides are set but not too brown (about 15 minutes)
Uncover and place in oven, bake for 10-25 minutes depending on your oven
Remove from oven, sprinkle dairy free Parmesan shreds on top, return to oven until shreds are melted
Pull from oven, let rest 5 minutes
Remove from pan and cut into wedges
Garnish with capers

Smoked Salmon Frittata

Heather Thomas, sloCooking

Print Recipe Pin Recipe

Ingredients

8 large eggs
1 pound thin asparagus, cut into 1 inch pieces
4 ounces dairy free cream cheese
½ tsp kosher salt
Black pepper to taste
3 ounces think sliced smoked salmon cut into thin slices
2 tbsp fresh dill chopped
1 tbsp dairy free margarine
½ cup yellow onion chopped
½ cup dairy free Parmesan shreds
Capers – for garnish

Instructions

Preheat oven to 400’F
Bring a medium pot of water to boil to blanch asparagus
Dunk asparagus in boiling water 1-2 minutes until crisp-tender
Drain and immediately place in an ice water bath
Chill completely, remove from water and dry off
Whisk eggs, dairy free cream cheese, salt, and pepper
Cream cheese should still be in chunks
Gently fold in smoked salmon, dill and chilled asparagus
Use a 12” non-stick, oven proof skilled – melt dairy free margarine over medium heat
Saute onion until soft
Reduce heat to low, pour in egg mixture
Cover & cook until the bottom and sides are set but not too brown (about 15 minutes)
Uncover and place in oven, bake for 10-25 minutes depending on your oven
Remove from oven, sprinkle dairy free Parmesan shreds on top, return to oven until shreds are melted
Pull from oven, let rest 5 minutes
Remove from pan and cut into wedges
Garnish with capers

Would you like a FREE COPY of my weekly menu planner? Be sure to sign up for my newsletter HERE to get a copy.

Did you know I have a posted list of recommended KITCHEN GADGETS page. Be sure to check it out for recommendations of my must have list of kitchen equipment.