Smoked Salmon Frittata

About 30 minutes, perfect for a dinner or weekend brunch. Start with great smoked salmon if you can—slow-smoked over days is a treat (think Yukon River fish at ~80°F).

Tender eggs, spring vegetables, goat cheese, and smoky salmon—finish with fresh dill and lemon.

Ingredients

• 5 large egg whites
• 1 large egg
• 2 Tbsp unsalted butter (see notes—pan film option below)
• 6 oz shiitake mushrooms, sliced (stems removed)
• 6 oz asparagus tips (about 1 inch / 2.5 cm pieces)
• 4 oz smoked salmon, skin removed
• 4 oz goat cheese, crumbled (French style for this recipe)
• Fresh dill, chopped (about 2 Tbsp), plus more for garnish
• 3 Tbsp milk
• Salt to taste (go light—salmon and cheese add salt)
• To serve: lemon wedges and/or chives

Directions

1. Position broiler rack: Arrange oven rack so the pan will sit about 4–5 inches below the broiler; preheat the broiler.
2. Sauté vegetables: Heat an oven-safe sauté pan over medium to medium-low. Add about 1 tsp butter to lightly film the pan. Add mushrooms and asparagus; cook ~5 minutes, stirring occasionally, until tender.
3. Mix eggs: In a bowl, whisk gently: 5 whites + 1 egg + milk + ~1 Tbsp dill. Season lightly.
4. Set the frittata: Pour the egg mixture over the vegetables. Press vegetables down so they’re submerged. Cook over low–medium heat until the eggs mostly set but the surface is still slightly wet. Sprinkle on the goat cheese.
5. Broil: Transfer the pan to the broiler for about 2 minutes, until just set and the cheese softens. Don’t overcook.
6. Finish: Garnish with remaining dill (or chives) and serve hot with lemon wedges.

Serves: 4

Notes & Swaps

• Butter amount: The ingredient list calls for 2 Tbsp, but a thin pan film (about 1 tsp) is usually enough. See both nutrition scenarios below.
• Olive-oil option: Use 1–2 tsp extra-virgin olive oil instead of butter to reduce saturated fat.
• Salt awareness: Smoked salmon + goat cheese can be salty; taste before adding salt.

Nutrition (updated estimates)

Calculated from: 5 egg whites, 1 whole egg, 6 oz shiitake, 6 oz asparagus, 4 oz smoked salmon, 4 oz goat cheese, 3 Tbsp 2% milk. Smoked salmon and goat cheese drive most sodium; only 1 yolk in the whole dish keeps cholesterol modest.