Smoked Salmon and Asparagus Frittata with Goat Cheese
Salmon Frittata
An elegant, protein-packed brunch centerpiece with fresh asparagus, smoked salmon, and creamy goat cheese.
Nutrition (per serving)
There is something effortlessly chic about a frittata, especially when it is loaded with vibrant spring vegetables and high-quality smoked salmon. It is the ultimate dish for a women's brunch because it looks sophisticated on the table but requires very little hands-on time, allowing you to actually enjoy the company of your friends rather than being stuck at the stove. The combination of the salty salmon, earthy asparagus, and the tangy pop of goat cheese creates a flavor profile that is both light and incredibly satisfying.
I love serving this straight from the skillet alongside a crisp green salad and maybe a few chilled mimosas. The key to a perfect frittata is not overbaking it; you want the center to be just set so the texture remains velvety and custard-like. Whether you are hosting a baby shower, a birthday, or just a weekend catch-up, this recipe is guaranteed to be the star of the spread. It is naturally gluten-free and low-carb, making it a thoughtful and delicious choice for a crowd with varying dietary needs.
Ingredients
- Large eggs:12 pieces
- Heavy cream:1/2 cup
- Fresh asparagus, trimmed and cut into 1-inch pieces:1 lb
- Smoked salmon, torn into bite-sized pieces:4 oz
- Goat cheese, crumbled:4 oz
- Fresh chives, finely chopped:2 tbsp
- Olive oil:1 tbsp
- Salt:1/2 tsp
- Black pepper:1/4 tsp
Instructions
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Preheat your oven to 375°F.
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In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and fresh chives until the mixture is uniform and slightly frothy.
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Heat the olive oil in a 10-inch oven-proof non-stick or cast-iron skillet over medium heat. Add the asparagus pieces and sauté for 3 to 4 minutes until they are bright green and slightly tender.
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Spread the asparagus evenly across the bottom of the pan and distribute the smoked salmon pieces over the top.
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Pour the egg mixture into the skillet. Let it cook undisturbed for about 2 to 3 minutes until the edges begin to set and pull away from the sides.
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Sprinkle the crumbled goat cheese evenly over the top of the eggs.
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Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the center is just set and the frittata has puffed up slightly.
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Let the frittata rest for 5 minutes before slicing it into wedges and serving.
Tips & Notes
- Use a well-seasoned cast iron or high-quality non-stick skillet to ensure the frittata slices and slides out easily.
- Be mindful of the salt: smoked salmon and goat cheese are naturally salty, so you may not need as much extra salt in the egg mixture.
- For a beautiful golden-brown finish, turn on the broiler for the last 60 seconds of cooking time.
