Paleo Irish Brunch Delight: Smoked Salmon and Asparagus Frittata
Discover this delectable Paleo-friendly Irish Brunch Delight featuring a scrumptious smoked salmon and asparagus frittata that's perfect for special occasions or everyday enjoyment. This mouthwatering, gluten-free dish is both easy to prepare and visually stunning, making it the ideal choice for your online readers seeking a cinematic culinary experience.
Allergens
Dairy (if using Gruyere cheese)
Ingredients
- 8 large eggs
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 tbsp olive oil
- 4 oz smoked salmon, cubed or sliced
- 1 bunch asparagus, trimmed and chopped into bite
- sized pieces
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Gruyere cheese, shredded (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper. Set aside.
- Heat the olive oil in an oven safe non stick skillet over medium heat. Add the red onion and cook until softened and translucent, about 3 minutes.
- Add the asparagus to the skillet and cook for another 3 minutes or until tender but still bright green.
- Stir in the cherry tomatoes and cook for another minute.
- Pour the egg mixture over the vegetables in the skillet, making sure it's evenly distributed. If using Gruyere cheese, sprinkle it over the top of the frittata.
- Place the skillet in the preheated oven and bake for 25 30 minutes or until the edges are golden and the center is just set.
- Remove from the oven and let it rest for a few minutes before slicing into portions.
- Garnish with fresh parsley before serving.
Chef’s Insight
To ensure even cooking, avoid overcrowding the skillet with vegetables.
Notes
For the best results, use fresh and high-quality ingredients.