Best Salmon And Asparagus Frittata Recipes

SALMON AND ASPARAGUS FRITTATA

Salmon and Asparagus Frittata image

A simple brunch or casual supper, ready in less than half an hour.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

3 eggs
2 tablespoons milk
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 cup cut-up fresh asparagus spears (about 4 oz)
1 can (6 to 7 oz) red or pink salmon, drained, flaked
1/2 cup shredded dill-Havarti cheese (2 oz)

Steps:

In medium bowl, beat eggs, milk and pepper until well blended.
In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 420, Carbohydrate 5 g, Cholesterol 410 mg, Fat 1 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1/2 of Recipe, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g

SALMON AND ASPARAGUS FRITTATA

Salmon and Asparagus Frittata image

Provided by Marge Perry

Categories Egg Fish Breakfast Brunch Easter Lunch Salmon Asparagus Spring Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3/4 pound red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried oregano
8 ounces asparagus, trimmed and cut into 3/4-inch pieces
12 ounces salmon fillet, skin removed, cut into bite-size pieces

Steps:

Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.