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Smoked Salmon-Asparagus Frittata
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Impressive brunch frittata with potatoes, smoked salmon, asparagus, and red onion.
Ingredients:
  • 2 small yellow potatoes
  • 10 eggs
  • 0.5 teaspoon hot sauce (such as Tabasco®)
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon lemon zest
  • Salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 0.25 cup diced red onions
  • 1 cup asparagus, cut into 3/4-inch pieces
  • 0.5 cup smoked salmon, broken into small pieces
  • 0.33333334326744 cup shredded Gruyere cheese
Instructions:
  • In a large pot, submerge potatoes in salted water and bring to a boil. Lower the heat to medium-low and simmer until potatoes are tender, approximately 10 minutes. Drain the potatoes and allow them to cool.
  • In a bowl, vigorously whisk 10 eggs with hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper until well combined.
  • Once the oven is preheated to a temperature of 375 degrees F (190 degrees C), dice the cooled potatoes.
  • Preheat an ovenproof pan on medium-high heat and drizzle with olive oil. Saute onions, potatoes, and asparagus for 2 minutes until lightly browned. Reduce heat to medium, then pour in the egg mixture. Gently fold in smoked salmon and Gruyere cheese.
  • Place the dish in the oven preheated to 350°F and bake for about 15 minutes, or until the eggs have puffed up. Allow it to cool for a few minutes before serving.

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