Smoked Salmon & Asparagus Frittata
- 6 large eggs
- 2 Tbsp. skim milk
- 5 oz. smoked salmon, flaked into large chunks
- Handful chopped fresh dill
- ⅓ cup green onion, chopped
- 1 cup shredded mozzarella cheese, divided
- Kosher salt, to taste
- Black pepper, to taste
- 1 Tbsp. olive oil
- 1 bunch fresh asparagus, woody ends removed, cut into 1-inch pieces
Directions1. Preheat the broiler. In a medium bowl, whisk the eggs and milk. Add the salmon, dill, green onion, and half of the mozzarella. Stir to combine. Season with salt and pepper. 1. Heat a cast iron skillet over medium heat. Add olive oil. Add the asparagus. Season with salt and pepper. Sauté until the asparagus is tender, but still a little firm, about 5 minutes. 1. Reduce the heat to medium-low. Pour the egg mixture over the asparagus. Make sure all the ingredients are evenly distributed in the pan. Sprinkle the top with remaining mozzarella. Cook 4-5 minutes, or until the edges are set but still loose on top. 1. Place under the broiler and cook another 3-5 minutes until the eggs are set and the top is golden brown. 1. Remove from heat, allow to cool for a couple minutes. Run a spatula around the edges and slide the frittata onto a plate. Cut into wedges and serve.
Calories 160, Total Fat 10g (Saturated 3.5g, Trans 0g), Cholesterol 160mg, Sodium 290mg, Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 1g), Protein 14g, Vitamin A 10%, Vitamin C 6%, Calcium 15%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsGluten Free Main Dish Breakfast/brunch 20 Minute Meal Spring Christmas Easter Skillet Meal Mediterranean