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Smoked Salmon and Asparagus Frittata

This frittata recipe is perfect for your next weekend brunch. The smoky smoked salmon and fresh asparagus are complimented by the salty feta and a surprise ingredient...sundried tomatoes! This one is sure to impress while being super easy to make.
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Prep Time 10 mins
Cook Time 40 mins
Course Breakfast
Cuisine American
Servings 6 servings


  • ½ medium onion chopped
  • ½ bunch asparagus tough ends removed, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 8 large eggs
  • ½ cup half and half
  • 1 cup crumbled feta cheese
  • 5 oz. smoked salmon flaked into large chunks
  • cup chopped sundried tomatoes
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • ½ tsp dried basil


  • Preheat the oven to 350 degrees F.
  • Sauté the onion and asparagus in olive oil in a 10-inch cast iron skillet over medium-low heat until onions are translucent, about 5 minutes.
  • In a large bowl, beat the eggs.
  • Add the half and half, feta cheese, smoked salmon, sundried tomatoes, salt, pepper and basil and combine.
  • Pour the mixture over the onions and asparagus and place the skillet in the center of the oven.
  • Bake the frittata for about 35-40 minutes, until it puffs up and a knife inserted in the middle comes out clean. Serve warm.
Keyword asparagus, brunch recipes, frittata, smoked salmon
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