Description

This vibrant Vegetable Frittata with Smoked Salmon is a delicious, protein-packed breakfast or brunch option. Featuring tender asparagus, sautéed zucchini, fresh spinach, and flavorful smoked salmon, all bound together with fluffy eggs and topped with parmesan cheese, this frittata combines fresh vegetables and smoky seafood for a satisfying and elegant meal. The dish is quickly sautéed on the stovetop before finishing in the oven to achieve the perfect golden crust and tender interior.

Ingredients

Vegetables

½ lb asparagus spears, woody ends removed, chopped into 1-inch pieces
½ lb zucchini (~1 small), diced into ½-inch pieces
½ cup diced yellow onion
1 clove garlic, minced
¼ cup chopped fresh baby spinach leaves

Other

2 Tbsp avocado oil or extra virgin olive oil, divided
4 oz cold smoked salmon
4 whole large eggs
4 large egg whites
¼ cup unsweetened almond milk
1 tsp whole grain mustard
1 tsp chopped fresh dill, plus extra for garnish
½ tsp kosher salt
2 pinches fresh cracked pepper
1 ½ oz freshly shaved parmesan cheese (optional)

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Instructions

Preheat Oven: Heat the oven to 400°F to prepare for baking the frittata later.
Steam Asparagus: Steam the chopped asparagus for 1-2 minutes to soften and remove the raw edge, then remove from heat and set aside.
Sauté Zucchini: Heat 1 tablespoon of oil in a 9- or 10-inch medium nonstick skillet over high heat until shimmering. Add diced zucchini and sauté, tossing regularly, until the zucchini is browned. Remove zucchini from the pan and set aside.
Sauté Onion, Garlic, Asparagus, and Spinach: Using the same skillet, heat the remaining 1 tablespoon oil over high heat. Add diced onion and sauté until golden and fragrant. Add minced garlic and steamed asparagus, cooking briefly until garlic becomes aromatic (less than a minute). Toss in spinach and dill, then remove skillet from heat.
Add Zucchini and Smoked Salmon: Off the heat, return the sautéed zucchini to the skillet with the vegetable mixture. Tear the smoked salmon into bite-sized pieces and tuck them evenly throughout the vegetables in the pan.
Prepare Egg Mixture: In a bowl, whisk together the whole eggs, egg whites, whole grain mustard, almond milk, kosher salt, and cracked pepper until fully combined and slightly frothy.
Combine and Top: Carefully pour the egg mixture over the vegetables and salmon in the skillet. Evenly sprinkle the freshly shaved parmesan cheese on top if using.
Cook on Stovetop then Bake: Place the skillet back on the burner over medium heat. Cook until the edges of the eggs start to turn opaque and firm up. Transfer the skillet to the preheated oven and bake for 15 minutes or until the center is set and the top is golden brown.
Rest and Serve: Remove the frittata from the oven and let it rest for 4-5 minutes. Use a rubber spatula to gently loosen it from the pan and slide onto a serving plate. Garnish with additional fresh dill if desired before serving.

Notes

Steaming the asparagus briefly before cooking ensures it is tender but retains a pleasant snap in the frittata.
Unsweetened almond milk helps create a light, fluffy texture without adding dairy, but regular milk or cream can be substituted as preferred.
If you do not have a nonstick skillet that is oven-safe, transfer the mixture to an oven-safe dish before baking.
The parmesan cheese is optional but adds a nice savory richness.
This recipe can be customized with other vegetables or herbs according to your preference.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American