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Plate of healthy breakfast dishes including oatmeal and fresh fruits

Salmon and Spring Vegetable Frittata

A light and satisfying frittata featuring wild salmon, asparagus, peas, and fresh herbs, perfect for brunch or dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large large eggs Use pasteurized if serving to children or immunocompromised guests.
  • ½ cup reduced-fat ricotta or plain Greek yogurt Optional for creaminess.
  • 2 tablespoons milk or unsweetened plant milk
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh dill Or parsley or chives.
  • Pinch of red pepper flakes Optional
Vegetables and Salmon
  • 1 cup trimmed asparagus, cut into 1-inch pieces
  • ½ cup fresh or frozen peas If using frozen peas, add them straight to the pan.
  • 1 small shallot, finely chopped Or 1/4 small red onion.
  • 8 oz wild salmon fillet, skin removed and cooked See cooking options.
  • ¼ cup grated Parmesan or Pecorino Optional, for a savory finish.
  • 2 tablespoons extra-virgin olive oil or butter

Method
 

Prepare Salmon
  1. Oven-roasted salmon: Preheat the oven to 400°F (200°C). Drizzle the fillet with 1 tsp olive oil, season with salt, pepper, and lemon zest. Roast for 10–12 minutes until it flakes easily. Let cool and flake into pieces.
  2. Pan-seared alternative: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the salmon 3–4 minutes per side, then rest for 3–4 minutes before flaking.
Cook Vegetables
  1. In an ovenproof skillet, heat 1 tbsp olive oil over medium heat. Add shallot and sauté for 2–3 minutes until translucent.
  2. Add asparagus and peas, sauté for 3–4 minutes until bright green and tender.
Combine and Cook Frittata
  1. In a bowl, whisk together eggs, milk, ricotta, lemon zest, juice, dill, salt, and pepper until smooth.
  2. Reduce pan heat to low, add vegetables and salmon. Pour egg mixture over and cook on stovetop for 2–3 minutes until edges set.
  3. Transfer skillet to preheated oven and bake for 10–12 minutes until center is set.
  4. Let rest for 5 minutes, then sprinkle with herbs and serve.

Notes

For a lower-egg version, substitute 4 eggs and 1 cup egg whites. Use a blender for an extra creamy frittata. Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze slices for up to 2 months.