Smoked Salmon & Asparagus Frittata with Lemon-Dill Crème Fraîche

Frittata takes its name from the Italian for fried—an open omelet finished gently in the oven. Here smoked salmon and asparagus meet a cool lemon-dill crème fraîche for a bright brunch plate.

Serves 4

Estimate for one serving

• 380 cal
• 26g protein
• 7g carbs
• 27g fat
• 3g fiber

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Ingredients

• 8 large eggs
• 1/3 cup crème fraîche
• 4 oz smoked salmon
• 12 oz asparagus spears
• 1 large shallot
• 1/4 cup fresh dill
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 oz goat cheese

Instructions

1. 1Preheat oven to 375 °F and position rack in upper third.
2. 2Trim and cut asparagus into 1-inch pieces, thinly slice shallot.
3. 3Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. 4Add shallot and asparagus, season with salt and pepper, sauté until asparagus is crisp-tender and shallot is translucent, about 5 minutes.
5. 5Whisk eggs with half of the crème fraîche, lemon zest, half of the chopped dill, salt, and pepper until well combined.
6. 6Pour egg mixture over vegetables, gently stir once, and cook undisturbed until edges begin to set, about 4 minutes.
7. 7Scatter smoked salmon pieces and crumbled goat cheese evenly over the top.
8. 8Transfer skillet to oven and bake until center is just set and top is puffed and golden, 12-14 minutes.
9. 9While frittata bakes, whisk remaining crème fraîche with lemon juice and remaining dill to make sauce.
10. 10Remove frittata from oven, let rest 5 minutes, then slice into wedges and serve with a dollop of lemon-dill crème fraîche.