Asparagus and Smoked Salmon Frittata Recipe
Ingredients (Serves 4–6)
- 6 large eggs (approx. 300 g)
- 80 ml milk (whole milk or cream)
- 200 g asparagus spears, trimmed and cut into bite-sized pieces
- 120 g smoked salmon, cut into strips
- 50 g grated Parmesan cheese
- 1 small onion, finely chopped (approx. 80 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp olive oil (30 ml)
- Salt and black pepper, to taste
- 2 tbsp fresh dill or parsley, chopped (optional, for garnish)
Instructions
Preheat Oven:
Preheat your oven to 180°C (350°F).
Prepare the Egg Mixture:
In a large bowl, whisk together 6 eggs, 80 ml milk, and a pinch of salt and pepper. Set aside.
Cook the Vegetables:
Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat.
Add 80 g chopped onion and sauté for 2–3 minutes until soft.
Add 6 g minced garlic and cook for another 30 seconds.
Stir in the 200 g asparagus and cook for 2–3 minutes until slightly tender.
Combine Ingredients:
Reduce the heat to low and pour the egg mixture over the vegetables in the skillet.
Sprinkle 50 g grated Parmesan cheese evenly over the top.
Lay 120 g smoked salmon strips evenly across the surface.
Bake:
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the frittata is puffed and set in the center.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh dill or parsley if desired.
Slice into wedges and serve warm or at room temperature.
This light yet flavorful frittata is perfect for breakfast, brunch, or even a quick dinner. Enjoy! 
