Smoked Salmon Frittata
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 25 mins
- Yields 6
Preparation
What You Need
Real cream helps create light, fluffy eggs and paired with tender-crisp asparagus and rich smoked salmon they're sure to delight your guests.
2 cups (500 mL) asparagus pieces
8 eggs, separated
1/2 tsp (2 mL) salt
1 cup (250 mL) 10% half-and-half or 18% table cream
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) all-purpose flour
3 oz (90 g) smoked salmon, cut into thin strips
2 green onions, sliced
Instructions
Preheat oven to 400°F (200°C). Butter a 12-cup (3 L) shallow baking dish.
In a large pot of boiling water, blanch asparagus for 1 min or until bright green. Drain and refresh under cold running water until chilled. Place on a paper towel-lined plate.
In a bowl, using an electric mixer, beat egg whites with salt until stiff peaks form; set aside. In a separate bowl, beat together egg yolks, cream, hot pepper sauce and pepper until blended. Beat in flour. Fold in one-quarter of the egg whites until blended. Fold in remaining egg whites. Pour into prepared baking dish, smoothing top. Sprinkle with asparagus, smoked salmon and green onions.
Bake in preheated oven for about 25 min or until golden and puffed. Let stand for 5 min before serving.
Nutritional Info
Per serving
Energy: 185 Calories
Protein: 14 g
Carbohydrate: 6 g
Fat: 12 g
Fibre: 1.1 g
Sodium: 392 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium: 8 % / 93 mg
Vitamin B12: 74 %
Riboflavin: 30 %
Folate: 28 %
Phosphorus: 20 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
Substitute 1 cup (250 mL) cooked shrimp, cut into pieces, in place of the smoked salmon.
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