Smoked Salmon Frittata

When you're expecting company for brunch, give this elegant frittata a try. Serve with Very Vanilla Fruit Salad and rye or sourdough bread.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Makes: 6 servings
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All You Need

  • 1 tbsp (15 mL) olive oil
  • 1 cup (240 mL) Swiss cheese
  • 1 medium onion, chopped
  • 12 asparagus spears
  • 6 eggs
  • 1/4 cup (60 mL) milk
  • 1 tsp (5 mL) Club House Dill Weed
  • 1/4 tsp (2 mL) salt
  • 1/4 tsp (2 mL) McCormick Gourmet Coarse Grind Black Pepper
  • 1 cup (240 mL) smoked salmon


  1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.

  2. Beat eggs, milk, dill, salt and pepper in medium bowl. Stir in smoked salmon. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.

  3. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.


Need a little inspiration? We’re ready with a few suggestions.