Keto German Brunch: Smoked Salmon & Asparagus Frittata with Herb-Infused Cream Cheese

Allergens

Eggs, Dairy

Ingredients

• 6 large eggs
• 8 oz smoked salmon, chopped
• 1 cup fresh asparagus, chopped
• 4 oz cream cheese
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a medium bowl, whisk the eggs, salt, and pepper together until well combined. Set aside.
2. In a large non stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped asparagus and sauté for 3 4 minutes or until tender. Remove from the pan and set aside.
3. In the same skillet, add another tablespoon of olive oil and cook the smoked salmon for 2 3 minutes or until heated through. Remove from the pan and drain any excess liquid.
4. To the whisked eggs, stir in the Parmesan cheese, sautéed asparagus, and cooked salmon. Gently fold in the chopped dill and chives.
5. Pour the egg mixture into the skillet over low medium heat. Cook for 8 10 minutes or until the edges are set but the center is still slightly jiggly.
6. Preheat your broiler to high. Place the skillet under the broiler and cook for 2 3 minutes or until the frittata is puffed and golden brown on top.
7. Let the frittata rest for a few minutes, then slice into two portions and serve with Herb Infused Cream Cheese.

Chef’s Insight

Allow the frittata to rest for a few minutes before cutting and serving to achieve the perfect texture.

Notes

This dish can be customized with your favorite vegetables or proteins to suit your tastes.