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Dill Salmon Frittata

A flavorful and nutritious egg-based dish featuring fresh dill, flaked salmon, and vibrant vegetables, perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 large eggs Create structure and richness while helping bind the ingredients together.
  • 1 cup milk of choice Contributes creaminess and aids in fluffiness.
  • 1 tbsp mustard powder Infuses a subtle tang that complements the salmon.
  • 2 cups fresh dill, chopped Adds a bright, aromatic flavor.
  • 1 tbsp sea salt Enhances the overall flavor of the dish.
  • 1 tsp ground pepper Balances the dish with additional flavor.
  • 1 tbsp olive oil Provides healthy fat for sautéing.
  • 1 cup green onions or scallions, sliced Introduces a mild onion flavor and fresh crunch.
  • 2 cloves fresh garlic, minced Delivers aromatic depth and savory notes.
  • 1 cup fresh asparagus, chopped Adds vibrant color and satisfying crunch.
  • 2 fillets salmon, flaked Rich in protein and omega-3 fatty acids.
  • 1 cup plain Greek yogurt Acts as a creamy topping.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk together the eggs, dill, milk, mustard powder, sea salt, and pepper.
  3. Gently fold in the flaked salmon.
  4. Heat olive oil in a large oven-safe skillet over medium heat.
  5. Add green onions, garlic, and chopped asparagus. Sauté for 3-4 minutes until tender.
  6. Pour the salmon and egg mixture into the skillet, stirring to distribute evenly.
  7. Cook on medium-low heat until the edges are nearly set, about 3-4 minutes.
  8. Transfer the skillet to the oven and bake for 8-10 minutes until the eggs are fully set.
  9. Serve warm, topped with a dollop of Greek yogurt.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze portions wrapped tightly for up to three months.