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Smoked Salmon Frittata
breakfast brunch

Smoked Salmon Frittata

When you're expecting company for brunch, give this elegant frittata a try. Serve with Very Vanilla Fruit Salad and rye or sourdough bread. Photo credit: Ali Ebright from Gimme Some Oven.
  • 15m

    prep time

  • 15m

    Cook Time

  • 209

    Calories

  • 10

    Ingredients

View Recipe Only

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Ingredients

6

Servings

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 12 asparagus spears, ends trimmed and cut into 1/2-inch pieces (about 1 cup)
  • 6 eggs
  • 1/4 cup milk
  • 1 teaspoon McCormick® Dill Weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon McCormick® Ground Pepper Black
  • 1 cup coarsely chopped smoked salmon
  • 1 cup shredded Swiss cheese

Key Products

McCormick® Dill Weed
McCormick® Dill Weed
McCormick® Ground Pepper Black
McCormick® Ground Pepper Black

Instructions

  • Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.

  • Beat eggs, milk, dill, salt and pepper in medium bowl. Stir in smoked salmon. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.

  • Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.

Nutrition information (per Serving)

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