Smoked Salmon Frittata
Here I am making breakfast for dinner again. There is just something so satisfyingly simple about making a frittata for dinner. It might be the one dish mealness of it all. It might be the breakfast for dinner vibe. But then again it could be all of it. This recipe for as frittata with asparagus is a winner in my house. The first time I made it, it was just for the husband and I – the kiddo was too little to enjoy something like this, I had a note to cut the recipe in half if just cooking for 2 people. However now that she is older, I make this for the three of us and it is a good size for dinner, and also gives additional for my husband to take as his lunch to work.
Smoked Salmon Frittata
1 lb. thin asparagus, tough ends removed, cut into 1-inch pieces
8 large eggs
3 ounces dairy-free cream cheese
½ tsp. kosher salt
¼ tsp. black pepper
3 ounces thin sliced smoked salmon, julienned
2 tbsp. fresh chopped dill
1 tbsp. dairy-free margarine
½ cup chopped white onion
½ cup grated dairy-free Parmesan shreds
Whole capers for garnish
- Pre-heat oven to 400’F
- Bring pot of water to boil and blanch asparagus until crisp, about 1-2 minutes
- Drain and immediately place in an ice water bath to stop the cooking
- Remove from water and pat dry
- Whisk together egg, dairy-free cream cheese, salt and black pepper
- Stir in smoked salmon, dill and dried asparagus
- Heat dairy-free margarine in an oven safe 12-inch skillet
- Add onion, saute until soft
- Reduce heat to low, pour egg mixture over cooked onions
- Cover and cook until bottom and sides are set but not brown, about 15 minutes
- Uncover and bake in oven for 13 minutes
- Remove from oven, sprinkle dairy-free Parmesan shreds on top
- Return to oven and bake 2-3 more minutes or until dairy-free cheese is melted and eggs are cooked through
- Remove from oven and rest for 5 minutes before cutting into wedges
- Serve with capers and a side salad
Smoked Salmon Fritatta
Ingredients
- 1 lb. thin asparagus tough ends removed, cut into 1-inch pieces
- 8 large eggs
- 3 ounces dairy-free cream cheese
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 3 ounces thin sliced smoked salmon julienned
- 2 tbsp. fresh chopped dill
- 1 tbsp. dairy-free margarine
- ½ cup chopped white onion
- ½ cup grated dairy-free Parmesan shreds
- Whole capers for garnish
Instructions
- Pre-heat oven to 400’F
- Bring pot of water to boil and blanch asparagus until crisp, about 1-2 minutes
- Drain and immediately place in an ice water bath to stop the cooking
- Remove from water and pat dry
- Whisk together egg, dairy-free cream cheese, salt and black pepper
- Stir in smoked salmon, dill and dried asparagus
- Heat dairy-free margarine in an oven safe 12-inch skillet
- Add onion, saute until soft
- Reduce heat to low, pour egg mixture over cooked onions
- Cover and cook until bottom and sides are set but not brown, about 15 minutes
- Uncover and bake in oven for 13 minutes
- Remove from oven, sprinkle dairy-free Parmesan shreds on top
- Return to oven and bake 2-3 more minutes or until dairy-free cheese is melted and eggs are cooked through
- Remove from oven and rest for 5 minutes before cutting into wedges
- Serve with capers and a side salad
