Frittatas make an easy, elegant meal any time of day. This one combines creamy goat cheese, smoky salmon, and tender asparagus for a fast delicious meal. Serve it warm from the oven or chilled for a make-ahead meal. For brunch, lunch, and dinner, try serving our frittata with a side salad and a simple vinaigrette.
Ingredients:
- 12 Redmond Real Farm Eggs
- 1/2 cup Kalona SuperNatural Whipping Cream or Redmond Raw Milk (If using milk without the cream top, reduce to ¼ cup)
- 1 ½ tsp. Real Salt Garlic Pepper
- 1 Tbsp. Truly Grass-Fed Butter
- 6 oz asparagus (woody ends removed), cut into 1 1/2 cups of bite-sized pieces
- 5 oz goat cheese
- 4 oz hot smoked wild salmon
- 2 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh dill
- Real Salt Kosher, to finish
Instructions:
- Preheat oven to 350°F.
- In a medium bowl, whisk eggs, cream, and Garlic Pepper until well combined.
- In a 10-inch cast iron skillet over medium heat, melt butter.
- Add asparagus and stir to coat in butter. Sauté for 2–3 minutes until just tender.
- Pour egg mixture over the asparagus.
- Evenly distribute salmon and goat cheese throughout the frittata.
- Bake for 20–25 minutes, or until the center is just set.
- Top with fresh chives, dill, and a sprinkle of Real Salt Kosher.
- Frittatas keep for about 3 days in the fridge.