Smoked Salmon and Goat Cheese Frittata

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 eggs (If you’re in Utah, try Redmond Real Farm Eggs from Redmond Marketplace)

• 1/2 cup heavy cream, half and half, or whole milk (use only 1/4 cup if using whole milk)

• 1 ½ tsp. Real Salt Garlic Pepper 

• 1 Tbsp. 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 salmon

• 2 Tbsp. chopped fresh chives

• 1 Tbsp. chopped fresh dill

• Real Salt Kosher, to finish
  
  

Instructions:

1. Preheat oven to 350°F.

2. In a medium bowl, whisk eggs, cream, and Garlic Pepper until well combined.

3. In a 10-inch cast iron skillet over medium heat, melt butter.

4. Add asparagus and stir to coat in butter. Sauté for 2–3 minutes until just tender.

5. Pour the egg mixture over the asparagus.

6. Evenly distribute salmon and goat cheese throughout the frittata.

7. Bake for 20–25 minutes, or until the center is just set.

8. Top with fresh chives, dill, and a sprinkle of Real Salt Kosher.

9. Frittatas keep for about 3 days in the fridge.