Smoked Salmon, Asparagus and Zucchini Frittata
This smoked salmon, asparagus and zucchini frittata is the quintessential summer brunch dish. It combines two of the best summer veggies and is perfect for a weekend at the cottage, for a special brunch at home when you get sick of the typical eggs and bacon OR simply meal prep for lunches all week! It is so easy to whip up and the flavours all meld together so nicely.
Don’t be intimidated by a frittata, it really doesn’t get much easier, more versatile or healthier than this. We’ve subbed out the traditional cheese/heavy cream/sour cream with greek yogurt and didn’t add potatoes, to keep this one fat and carb friendly! PLUS you can sub the veggies for anything in your fridge that needs to be eaten – however, the smoked salmon is a must have! We may be a bit biased, but it truly makes the dish.
One of our favourite reasons to make this frittata is that it is a ONE PAN MEAL. Your typical breakfast uses at least 3 different pans and is sometimes more work than serving dinner! Cut down on cleanup time with this dish and spend more time enjoying your coffee with friends and family (bonus if the coffee is sipped on the dock at the cottage).
Pair this with a mimosa, that homemade sourdough you’ve perfected over quarantine, and a fruit salad and your guests will think that they’re at a four star hotel.
TIPS
- Save time in the morning by prepping/chopping the veggies (onion, zucchini and asparagus) the night before!
- Use a cast-iron skillet so you can easily transfer from the stove to the oven. A well-seasoned cast iron will also ensure your frittata does not stick when serving.
- Lightly sauté the veggies – they will become overdone in the oven if you over sauté.
- Before pouring your egg mixture, ensure you move all the veggies and salmon evenly around the skillet. You don’t want to mix the eggs after you pour then so you want to do this to ensure every piece gets an even amount of .
Let us know what you think of this frittata or share YOUR favourite frittata variation below in the comments or send us a message on Instagram, Facebook or Pinterest (& follow us!). As always, we greatly appreciate all the support. Happy cooking, seafoodies!
Skål,
Smoked Salmon, Asparagus and Zucchini Frittata
Ingredients
- 1 tbsp butter
- 8 large eggs
- ⅓ cup 2% greek yogurt
- 1 medium onion, chopped
- 1 cup asparagus, woody ends snapped off and cut into 1-inch pieces
- 1 cup zucchini, cut into quarters
- 150g smoked salmon
- 1 tbsp chopped dill
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Cut off the woody ends of the asparagus and chop into one inch pieces. Cut the zucchini into quarters and finely chop the onion.
- Whisk eggs and add in the greek yogurt. Whisk until smooth. Season with salt and pepper.
- Heat a ten inch cast iron skillet with the butter. Once heated, sauté the onion until a nice golden brown, about 5 minutes.
- Add in the asparagus and zucchini and lightly sauté for another 2 minutes (they do not need to completely cook as they will continue cooking in the oven).
- Chop or break up the smoked salmon pieces and place evenly around skillet.
- Add in the egg mixture and sprinkle the dill evenly around the skillet. Let sit on the stove for about 2 minutes or until the sides begin to set.
- Transfer skillet to oven for about 10 minutes or until the eggs are set and the top is lightly puffed.
- Top with more dill, salt and pepper and green onion (optional) and enjoy!