Smoked Salmon and Asparagus Frittata Recipe


Smoked Salmon and Asparagus Frittata

Serves 4

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

  • 8 Eggs

  • ½ Cup Vegetable Broth

  • Freshly Ground Black Pepper to taste

  1. Preheat oven to 350°.

  2. Mix the Dijon mustard, asparagus, smoked salmon, and onions together, add to lightly greased pie plate, scatter the goat cheese on top.

  3. 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.

  4. Bake for 35 minutes, or until a knife inserted in the centre comes out clean.

  5. Enjoy immediately.

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