Keto Dutch Brunch Delight: Smoked Salmon and Asparagus Frittata with Creamy Hollandaise Sauce

Allergens

Eggs, Dairy, Fish

Ingredients

• 12 large eggs
• 1 lb fresh asparagus, trimmed
• 8 oz smoked salmon, flaked
• 1 cup shredded Swiss cheese
• 1/4 cup chopped chives
• 1/4 cup heavy cream
• Salt and black pepper, to taste
• For the Hollandaise sauce: 4 large egg yolks 1 cup unsalted butter, melted 2 tablespoons lemon juice Salt and white pepper, to taste

Instructions

1. a. Preheat oven to 350°F (180°C). In a large bowl, whisk together eggs, heavy cream, salt, and black pepper. Set aside. b. In a large skillet, blanch asparagus for 2 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain well and set aside. c. In the same skillet, melt half of the butter over medium heat. Add flaked smoked salmon and sauté for 1 minute. d. Add blanched asparagus and chopped chives to the egg mixture, then pour the mixture over the salmon and asparagus in the skillet. Sprinkle with Swiss cheese. e. Bake for 25 30 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before slicing. f. For the Hollandaise sauce, whisk egg yolks in a heatproof bowl until pale and thickened. Gradually whisk in melted butter, then add lemon juice, salt, and white pepper. Serve warm over slices of the frittata.

Chef’s Insight

Use a mix of green, thin asparagus for an appealing presentation.

Notes

Serve with a side of crispy bacon or roasted potatoes for a more filling meal.