Smoked Salmon and Asparagus Frittata Recipe
Smoked Salmon and Asparagus Frittata
This is a nice gluten-free recipe for a holiday brunch, such as one you might be hosting this coming Easter weekend. It's a good source of protein, vitamins and minerals, is delicious and simple to prepare.
1 Tbsp. Dijon Mustard
½ Cup Asparagus, diced
½ Cup Smoked Salmon, cut into small pieces
½ Red Onion, diced
2 Tsp. Dried Dill
3 Tbsp. Goat Cheese
½ Cup Vegetable Broth
Freshly Ground Black Pepper to taste
Preheat oven to 350°.
Mix the Dijon mustard, asparagus, smoked salmon, and onions together, add to lightly greased pie plate, scatter the goat cheese on top.
Beat the eggs with the vegetable broth, dill, and freshly ground black pepper in a bowl, gently pour into pie plate, place pie plate on a cookie sheet.
Bake for 35 minutes, or until a knife inserted in the centre comes out clean.