This Smoked Salmon and Asparagus Frittata is a great way to incorporate delicious and different flavors into your protein-packed Whole30 and Low Carb breakfasts! I like to make this recipe in a skillet on the stovetop for quick cleanup!
On Saturday mornings, I’ve always loved slowing down a bit to enjoy a nice breakfast as a family. I’m often the first one up, so I savor a little time with my cup of coffee and some soft music. I take my time making breakfast, and I try to make something a little more fun than we normally have Monday through Friday.
Smoked Salmon is kind of like the bacon of seafood.
Everybody loves it, and it makes everything better. EVERYTHING. Today I used some smoked salmon I had in the fridge to make this Smoked Salmon and Asparagus Frittata, topped with sliced radishes, avocado, and tomato slices.
I eat eggs every single day mostly because I love them, but also because we have hens who give us really delicious ones. To keep up with them, you can bet we’re eating eggs every kind of way: scrambled, boiled, over easy, sunny, and more. We never run out of ways to make our eggs!
You can check out my Pesto & Spiralized Zucchini Egg Nests, my easy Shakshuka, or my Sausage and Broccoli Frittata recipes, if you don’t believe me!
It doesn’t happen to me often, but it does sometimes: Egg BURNOUT. You know what I’m talking about right? It’s a pretty common thing that happens, feeling “so over” eggs, though. Especially when you’re on a round of Whole30, eggs often seem like the only protein you can eat for breakfast.
I highly recommend switching up your breakfast proteins occasionally by incorporating Whole30 compliant sausages, or try my Marjoram Chicken Patties! They’re mild in flavor and great for mixing up the morning routine! As an added bonus, you can make them in advance, and they freeze beautifully!
Smoked Salmon and Asparagus Frittata
Most importantly, you can also get creative with your eggs! In this recipe, adding just a little smoked salmon to the frittata gives the whole breakfast a special feel. Mixing things up with dishes like this really helps keep my sometimes egged-out family excited about breakfast!
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Nothing makes me happier than knowing my recipes are being made in your homes. If you make this recipe, will you let me know? Leave a comment below or tag me on Instagram @cookathomemom!
Lox & Asparagus Frittata
A protein-packed Whole30 and Low Carb breakfast! I like to make this recipe in a skillet on the stovetop for quick cleanup!
- 8 eggs
- 2 tbsp avocado oil or ghee
- 1 small bunch asparagus stems removed and cut into bite-sized pieces
- 1 cup sliced baby bella mushrooms
- ¼ sliced red onion
- 3-4 oz. compliant smoked salmon
- 1 avocado
- 2 radishes
- 1 medium tomato .
Over medium heat, warm 1 Tbsp oil or ghee in a non-stick skillet. Add the mushrooms, onion, and asparagus and sautee together, stirring occasionally, for about 3 minutes. Season with salt and pepper to taste.
Thinly slice half of the salmon and add to the vegetables. In a bowl, crack each of the eggs and whisk. Drizzle the other Tbsp of oil around the pan, pour the eggs on top, and don’t stir it anymore.
Over medium heat, allow the bottom to set without stirring at all, then lower the heat and cover. Cook for another 5-6 minutes (you could also put it under the broilerr until cooked through).
Slide it out of the skillet onto a large plate or cutting board. It should come out verrrrrry easily! Top with avocado, tomato, sliced radishes and the remaining smoked salmon.