Smoked Salmon, Asparagus and Zucchini Frittata
The quintessential summer brunch dish pairing classic summer veggies with creamy eggs and smoked salmon.
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!