Smoked salmon and asparagus frittata

Recipe by Cross GymCourse: Diet u0026amp; Nutrition, Keto Breakfasts


Prep time


Cooking time





You will impress your guests with this yummy keto brunch dish – not just that, but it is also a time cutter choice which may be ready in minutes. Flavoursome salmon paired with asparagus together with a salty creamy frittata base. This dish could be adapted to a lot of variations based on what you have in your cabinet.


  • 8 eggs

  • 225 ml heavy whipping cream

  • 1 tsp salt

  • ½ tsp pepper

  • 1 tsp dried dill

  • 100 g mozzarella cheese, shredded

  • 50 g parmesan cheese, shredded

  • 15 g butter

  • 100 g smoked salmon

  • 100 g fresh green asparagus


  • Pre-heat your oven to 360°F (150°C).
  • Whisk eggs in a large mixing bowl and then add cream, seasonings, parmesan and half of the grated mozzarella.
  • Grease an 8″ (20 cm) baking dish with butter and then scatter chunks of smoked salmon over the base of the dish.
  • Lay the asparagus spears on top, cutting them to size if required.
  • Pour the egg mixture over and then scatter with the remaining mozzarella. Bake for 30 minutes.


  • The salmon could be cold or hot smoked and may be swapped out for tinned salmon. Drain well before adding it.
  • The asparagus may be fresh or tinned, only be sure to drain them well before adding them to your frittata.
  • Serve with sour cream, finely chopped onions, freshly-squeezed lemon and, fresh dill.

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