Keto Irish Brunch: Delectable Smoked Salmon and Asparagus Frittata with Creamy Avocado Dressing

Allergens

Eggs, Dairy (in Greek yogurt)

Ingredients

• 8 large eggs
• 1 cup heavy cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried dill
• 1 tablespoon olive oil
• 6 ounces smoked salmon, flaked
• 1 cup fresh asparagus, chopped into bite
• sized pieces
• 1 ripe avocado
• 1/4 cup full
• fat Greek yogurt
• 1 tablespoon lemon juice
• Fresh chives for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and dried dill until well combined. Set aside.
3. In an oven safe skillet, heat olive oil over medium heat. Add the chopped asparagus and sauté for 4 minutes or until tender. Remove from heat and set aside.
4. Pour the egg mixture into the skillet with the cooked asparagus. Gently stir in the flaked smoked salmon, ensuring an even distribution of ingredients.
5. Transfer the skillet to the preheated oven and bake for 18 20 minutes or until the frittata is set and slightly golden around the edges.
6. While the frittata bakes, prepare the creamy avocado dressing by blending together the avocado, Greek yogurt, lemon juice, salt, and pepper until smooth.
7. Remove the frittata from the oven and allow it to cool slightly before slicing into 4 equal portions.
8. Arrange each portion on a plate, drizzle with the creamy avocado dressing, and garnish with fresh chives.

Chef’s Insight

To enhance the smoky flavor of the dish, use smoked paprika in place of regular paprika when seasoning the asparagus.

Notes

For an extra touch of luxury, serve the frittata with a side of smoked salmon crisps.