Scrumptious Nordic Paleo Brunch: Smoked Salmon & Asparagus Frittata
A flavorful nordic brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 large eggs
- 1 cup chopped asparagus
- 8 oz smoked salmon, flaked
- 1/4 cup diced red onion
- 1/2 cup grated Gruyere cheese
- 1/4 cup fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together eggs, salt, and pepper. Set aside. In an oven safe skillet, heat olive oil over medium heat. Add red onion and cook for 2 minutes, until softened. Stir in asparagus and cook for another 3 minutes. Pour in the egg mixture, stirring gently to combine. Layer smoked salmon evenly over the top of the egg and vegetable mixture. Sprinkle Gruyere cheese over the salmon. Top with fresh dill. Bake for 20 25 minutes, or until set and golden brown on top. Remove from oven and let rest for a few minutes before serving.
Chef’s Insight
Use fresh, high-quality ingredients for the best flavor and texture.
Notes
For an even smoother texture, use a blender to mix the eggs instead of whisking by hand.