Smoked Salmon and Asparagus Frittata

Why This Is Strictly Keto

Eggs, smoked salmon and asparagus baked together with a bit of cream and cheese make a naturally low-carb dish with no flour or starchy filler anywhere near the skillet.

Ingredients

• 8 large eggs
• 1/4 cup heavy cream
• Salt and black pepper, to taste
• 1 tablespoon butter
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 oz smoked salmon, flaked into pieces
• 1/4 cup crumbled goat cheese
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, chopped

Instructions

1. Prep: Preheat oven to 375°F. Whisk eggs, heavy cream, salt and pepper together in a bowl.

2. Cook the asparagus: Melt butter in an oven-safe skillet over medium heat. Add asparagus and sauté 4–5 minutes until just tender-crisp.

3. Add eggs: Pour the egg mixture over the asparagus, tilting the pan to distribute evenly. Scatter the flaked smoked salmon and goat cheese over the top.

4. Set the edges: Cook on the stovetop for 2–3 minutes, undisturbed, until the edges just begin to set.

5. Bake: Transfer the skillet to the oven and bake 10–12 minutes, until the center is just set and no longer runny.

6. Finish: Sprinkle with fresh dill and chives before slicing and serving.

Nutritional Info (per serving, approximate)

Tips

• Don’t overbake — the frittata should still have a slight jiggle in the center when you pull it out; it keeps setting as it rests.
• Add the smoked salmon after the eggs go in so it doesn’t overcook and turn rubbery.
• A cast iron or other oven-safe nonstick skillet makes the stovetop-to-oven transition seamless.