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Smoked Salmon Fritatta by sloCooking.net #breakfast #eggs

Smoked Salmon Fritatta

Heather Thomas, sloCooking


  • 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