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Hot Smoked Salmon Asparagus Egg Frittatas

An absolutely luxurious ’simple’ food that you can make in advance, serve hot or cold; have them ready to grab and go or sit down to a relaxed, slow, flavourfull brunch with friends.

Egg frittatas: lactose free, gluten free, paleo, no carbs, meat free…

These beauties are packed with luscious warm smoked salmon, finely chopped asparagus, fresh cherry tomatoes, and small pieces of roasted butternut squash; topped with roasted pine nuts. Today we’ve eaten a whole batch and I’m totally sold! Just take a look at them…

Smoked Salmon Asparagus Egg Frittatas
What’s even better?

This recipe is completely versatile …What do you have in your fridge?

For a batch of 12 regular muffin sized frittatas you’ll need 7 large eggs and about 350g (12oz) of other ingredients.

Hot Smoked Salmon Asparagus Egg Frittatas


Having said that, if you want heaven on a plate, you might want to pick up some hot smoked salmon next time you’re out 🙂

Filled with shredded hot smoked salmon, finely chopped (cooked) asparagus spears, fresh cherry tomatoes and small pieces of roasted butternut squash. Topped with roasted pine nuts and a click of créme fraiche.

The butternut squash adds a subtle delicious sweetness – but if you don’t have any leftovers and you’re going to take out just one thing… Your frittatas are going to taste fantastic even without this one.

If you have leftover asparagus – fantastic! If you don’t you’ll need to cook those first (there is *erhm a very quick way of doing that in the microwave).

The secret to the freshness of these mouthwatering frittatas is the lemon juice squeezed over the fillings before combining them with the egg in the muffin cases.

Don’t forget the lemon!

Hot Smoked Salmon Asparagus Egg Frittatas


Hot Smoked Salmon Asparagus Egg Frittatas

7 large pastured eggs

¾ tsp sea salt

¾ tsp freshly cracked black pepper

200g hot smoked salmon

80g cooked asparagus spears

6 juicy ripe cherry tomatoes

60 g roasted butternut squash (leftovers)

½ lemon

2 tbsp finely cut fresh dill

25 g pine nuts

Serve with (full fat) créme fraiche

Hot Smoked Salmon Asparagus Egg Frittatas

METHOD, Hot Smoked Salmon Asparagus Egg Frittatas:

  1. Preheat oven to 175°C / 350°F and line a 12- regular muffin pan with parchment paper muffin cups.
  2. Shred the smoked salmon into small pieces. Finely chop the cooked asparagus spears, roasted pumpkin, cherry tomatoes and dill. Combine them in a large mixing bowl and squeeze the juice from ½ lemon over the top.Stir with a spoon until well combined. Set aside.
  3. Dry roast the pine nuts in a frying pan over a medium heat, just until they start to colour slightly. Set aside.
  4. In a separate bowl, add the eggs, salt and pepper, whisk vigorously until slightly frothy.
  5. Divide the reserved salmon mixture between the 12 prepared muffin cups.
  6. Pour the whisked egg over the salmon mix in the muffin cups. Do not fill the cups more than ¾ of the way to avoid spillage.
  7. Start to cook the muffins in the pre-heated oven, after about 9 minutes take them out briefly and sprinkle the roasted pin nuts on the tops. Press them down slightly if the surface of the frittatas has begun to seal. Put the muffin tray back in the oven and cook for another 13-16 minutes (so 22-25 minutes in total), until the eggs are set and tops start to color slightly.
  8. Allow to cool for at least 5 minutes before removing the frittatas from the muffin tray. Cookl on a wire rack.


Ready to be served immediately, but personally I think they’re even better served cold later on,. Dollop on a little click of  créme fraiche and they are perfect.

Hot Smoked Salmon Asparagus Egg Frittatas

Hot Smoked Salmon Asparagus Egg Frittatas: lactose free, gluten free, no carbohydrates, no added sugar, honey, fructose… You get the gist; healthy, and perfect to have in the fridge for any late night munchies 🙂


Linking up Hot Smoked Salmon Asparagus Egg Frittatas with #TastyTuesday #CookBlogShare & soon #RecipeoftheWeek


    • Haha! They’re DELICIOUS 😀
      …Pretty much every food group, except the low fat kind! …But then, I’ve haven’t made a category for that one 😉

  1. These sound the business Steph!…Except asparagus is really hard to find here and when I do see some I’ll be trying these out for sure… I’m sure they sell asparagus in jars, what do you reacon on that (probably a little on the mushy side, but I don’t know as I’ve never bought it).

    On the look out!


    • I’ve tasted quiches before that had jared asparagus in them and they were great! I don’t think the jared asparagus is mushy at all, and since you’re cutting them into so small pieces here too, I really think that would work! I would definitely give that ago and not wait for fresh ones if there not around 🙂
      There was actually a terrible selection when we bought these – had to discard 3/4 of them!! Tinned would have been A LOT cheaper too.

    • Thanks Lucy 🙂 …Yes, I feel these may have a better chance of reaching your belly than all the fudge I’ve posted previously 😉

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