Low-Carb Smoked Salmon and Asparagus Frittata Recipe

Dive into a sea of flavor with CarbSmart.com’s Smoked Salmon and Asparagus Frittata recipe! This low-carb delight is swimming with nutritious ingredients that will have you riding the wave of deliciousness all the way to brunch nirvana. So grab your whisk and prepare to make a splash in the kitchen!

This Low-Carb recipe is unbelievably easy to make, full of healthy fat and protein, and it’s delicious! And you can prepare it in just 30 minutes.

Low-Carb Smoked Salmon and Asparagus Frittata Recipe by Dana Carpender – Includes Video

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Most Low-Carb Easter breakfasts have a combination of eggs, ham, and cheese but what if you’re tired of ham? Or what if you just don’t have any in the house? Smoked Salmon is an amazing option for Easter and you can find a 4 oz package in any grocery store.

You can serve this wonderful Low-Carb Smoked Salmon and Asparagus Frittata to your family or guests for Easter or any time of the year.

This Low-Carb recipe is unbelievably easy to make, full of healthy fat and protein, and it’s delicious! And you can prepare it in just 30 minutes.

When you serve it, don’t skip the cream cheese topping; it really adds to the Low-Carb Easter experience.

Author: Dana Carpender
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 6 1x

Ingredients

Units Scale

2 tablespoons minced shallot
1 pound asparagus
2 tablespoons extra virgin olive oil
4 ounces smoked salmon
1 bunch scallions
8 eggs
1/2 cup grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon salt
1 teaspoon pepper
6 tablespoons whipped cream cheese

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Instructions

Mince your shallot.
Snap the ends off your asparagus where they want to break naturally, then lay the spears on your cutting board and cut them into 1-inch lengths.
Coat your big, heavy, oven-proof skillet – cast iron is ideal – with nonstick cooking spray, and put it over medium heat.
Add the olive oil, and start sauteing the shallot and asparagus.
While that’s happening, slice your scallions, including the crisp part of the green shoot.
Go stir your shallot and asparagus.
Peel the skin off your smoked salmon, then flake the rest. Put it in a mixing bowl.
Somewhere in here, your shallot will have softened and your asparagus turned brilliant green. Don’t overcook them! Better to turn the heat off, then turn it back on in a minute or two, than to have mushy asparagus.
Add the eggs, Parmesan, sour cream, salt, and pepper to the salmon, and whisk it all up.
Add the scallions to the skillet, and stir them into the asparagus/shallot mixture.
Turn the burner to medium-low.
Pour in the egg mixture, and stir the whole thing just enough that everything is evenly mixed.
Cover the skillet, and set the timer for 10 minutes.
In the meanwhile, preheat your broiler.
When ten minutes is up, your frittata should mostly be set, with some uncooked egg mixture on top.
Slide it under the broiler—about 6″ away is good—and let it broil for 5 minutes, or until the top is set.
Cut into wedges and serve with a tablespoon of cream cheese on each piece.