Scottish Keto Brunch: Haggis Frittata with Smoked Salmon & Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs 1 cup haggis, crumbled (for a keto
• friendly version) 1/2 pound smoked salmon, sliced into strips 1/2 pound fresh asparagus, trimmed and chopped 1 medium onion, finely diced 2 cloves garlic, minced 1 cup grated cheddar cheese 2 tablespoons olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. Preheat your oven to 350°F (180°C). In a large mixing bowl, whisk together the eggs with salt and pepper until well combined. Set aside. In a non stick skillet or oven safe pan, heat olive oil over medium heat. Add onions and garlic, cooking until translucent. Add chopped asparagus to the skillet and cook for 2 minutes. Stir in crumbled haggis and cook for another minute, allowing the flavors to meld together. Pour the egg mixture over the vegetable haggis mix in the pan, ensuring even distribution. Let it sit for a minute before gently stirring with a spatula to slightly combine. Top the frittata with smoked salmon strips and grated cheddar cheese. Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until the edges are golden and the center is set. Remove from the oven, let it rest for a few minutes, then garnish with fresh parsley before slicing into wedges.

Chef’s Insight

For optimal flavor, use a high-quality haggis and smoked salmon. The quality of ingredients truly shines in this dish!

Notes

For the keto version of this recipe, ensure that the haggis you use is made without added sugars or fillers.