Louise's Smoked Salmon Frittata

(Louise ) #1

This is adapted from taste.com.au

300g smoked salmon
1 bunch trimmed asparagus or subsitute with a canned spears
200g camembert
8 eggs
2/3 cup cream

Step 1
Preheat oven to 180°C / 375F.
Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish.
Lay out the asparagus. Arrange over the smoked salmon and top with the sliced camembert.
Step 2
Whisk together the eggs and cream with salt and freshly ground pepper.
Pour over the camembert.
Bake for 30-35 minutes or until puffed and golden.
Step 3
Set aside for 5 minutes to cool slightly.

What did you Keto today?
(Bacon for the Win) #2

sounds delish. I am going to make this after I eat all the frittata hubs made today.

(Oded Shopen) #3

Nice… would love a picture of this :slight_smile:

(Louise ) #4

Here is a picture from the Breckenridge Party House dinner! I made 1.5x mixture as we were serving 10 - 12 that night.

(Louise ) #5

Here you go!

(Mike PB) #6

Made this with 1/2 the amount for me & the Mrs tonight, and it was EPIC!

Thanks so much :smile:

(Beth) #7

I heard this on the podcast this weekend as I was walking, and I immediately thought about how I could adapt it for my husband who doesn’t like salmon. Now I cannot remember what I planned to substitute for the salmon! Doh! Anyway, thank you – this sounds really good.

(Ian Stavert) #8

I made this tonight. A word of caution - if you are using fresh asparagus, cook it first as the 35 mins baking does not make it easy to cut - I should have realised this when it said substitute with canned asparagus, which is already cooked. Cutting the asparagus up into bite sized pieces before cooking may make it easier to serve.

(Louise ) #9

I was thinking about this as well - you could use another smoked meat say turkey or even chicken?

(Louise ) #10

Great point!

(Laura Z) #11

I made this as well. It was amazing. I just blanched the asparagus first and dropped in ice cold water for a minute. This keeps the asparagus bright green and adds to the beauty of the dish. I also placed some slices of red bell pepper on top for color and a boost of vitamin C.

(Janelle) #12

I have made it twice in 2 weeks!. Very delicious. Have changed the amounts both times and still love it. Thanks Louise.

(Sheri Knauer) #13

Looks so good. I am making this for dinner tonight!

(Sheri Knauer) #14

I made this for dinner last night and it was very good. Better yet, I warmed some up this morning. I smeared some bacon grease on a pan, put the leftover frittata on top of that, put some grated Kerrygold reserve cheddar on top, topped that with some precooked bacon chips I made the other day, popped it under the broiler for a few minutes and it is so good that way too!

(Steve Stephenson) #15

Was this the one made at Ketofest? I seem to remember the lox on the bottom and the asparagus on the top.

(Louise ) #16

I did end up putting the asparagus on the top - but I do like the cheese on the top as it melts and gives a nice brown crust. The lox on the bottom helps to form a nice base.

(Ian ) #17

Omg look what I’ve ! made, so proud of myself, girl friend loved it. If there’s anyone from Europe thinking of making this ¾ cup = 177.441177ml or 3 big gluggs. Loving keto, hi to everyone and keto freaks in the UK.

(Claire) #18

I am still working on getting caught up on the podcasts, but am loving all the info, and the ReCiPeS!! This one is about to go in the oven, can’t wait to break my fast with it! :purple_heart: