Lightened Up Salmon and Asparagus Fritatta

Hey, Team! Spent most of the day yesterday with the husband, celebrating his birthday ... and started it out with a "clean out the fridge" fritatta that kind of made my day.  It was light, spring-y and super easy!

Salmon and Asparagus Fritatta

4 servings


  • 6 Organic eggs
  • 1/4 c Organic half-and-half
  • 6 oz Wild-Caught Salmon Filet, roasted (could also used canned)
  • 1/2 Bunch Asparagus, steamed
  • 2 Green Onions
  • 1/2 Avocado
  • 1/4 C Shredded Gruyere Cheese (optional)
  • Salt and Pepper to taste

Fritatta It:

  1. If your salmon is raw and your asparagus crunchy...cook them.  I was using leftovers... and preheat the oven to 350 degrees.
  2. Whip eggs and half-and-half; pour into a medium skillet coated with non-stick spray and place over low-to-medium heat.
  3. Chop the asparagus into bite sized pieces,  flake the salmon with a fork and chop green onions, then sprinkle evenly into skillet.  Layer sliced avocado on top.
  4. Allow the fritatta to cook over medium heat until the edges are set - about 10 min - sprinkle with cheese, and slide the skillet into the preheated oven.  Cook for 5-10 min more, or until the eggs are puffy and set.
  5. USE A FLIPPING HOT PAD TO TOUCH THE SKILLET.  No matter how many times I remind myself of this, I end up cursing a blue streak because I tried to grab an innocently cool looking skillet handle with my bare hand.
  6. Add salt and pepper to taste.
  7. Slice and serve with extra asparagus or some sweet potato home fries!

I just put cheese on B's half and had mine with some extra asparagus, half a green apple and a cup of french press coffee... and plan on chowing the leftovers for lunch today  :)