Smoked Salmon and Roasted Vegetable Frittata

5 from 4 votes

The smoked salmon and roasted vegetable frittata combines the richness of smoked salmon with the earthy flavors of roasted vegetables, creating an irresistible and satisfying meal

Course Breakfast, Lunch

Cuisine Mediterranean

Keyword brunch recipe, egg dish, healthy breakfast recipe, roasted vegetable frittata, smoked salmon frittata

Prep Time 15

Cook Time 20

Resting 5

Total Time 40

Author Adalynn Ward

Servings persons

Calories 280kcal

Ingredients

1 red bell pepper, diced
½ small yellow onion, diced
1 medium tomato, diced
1 cup asparagus, chopped
1 garlic clove, sliced
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper
4 oz cold-smoked sockeye salmon, diced
6 large eggs, beaten

Instructions

Preheat oven to 400ºF and prepare a sheet pan with foil.
Mix vegetables with oil, salt, and pepper in a bowl, then spread on the pan and roast for 12-15 minutes.
In a heated oven-safe skillet, add roasted vegetables, smoked salmon, and beaten eggs, stirring to combine.
Cook the frittata on the stovetop for 4-5 minutes until the bottom is set.
Transfer the skillet to the oven and bake for 2-3 minutes until the eggs are fully set.

Nutrition