Recipe by Chef Kendall Mitchell


  • 8 whole Eggs, beaten
  • ¼ cp whole Milk
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ lb fresh Asparagus, cut in ½ inch pieces
  • ½ cp Yellow Onion, chopped
  • ½ cp Red Bell Pepper, chopped
  • 8 oz Smoked Salmon, bite-size pieces
  • 2 Tbsp fresh Dill or Chives, finely chopped
  • Salt and Pepper, to taste


  1. In a large mixing bowl, combine eggs and milk. Mix together completely. Season and set aside.
  2. To a large (12-14 in.) oven-proof sauté pan, over mdm-high heat, add olive oil, asparagus, onion and bell pepper. Sauté until onion is translucent (approx 3-4 mins). Take care not to over brown.
  3. Add salmon and sauté for 2 minutes more, heating the salmon through.
  4. Finally, add egg mixture and herbs to the pan. Immediately reduce heat to low. Cook, gently stirring occasionally, until just about set (approx 4-5 mins). Note: Mixture will be slightly wet on top.
  5. Allow to cook another 4 minutes undisturbed. DO NOT stir during this time interval.
  6. Once time has elapsed, transfer the pan to the broiler. Place under broiler until the top of the frittata is golden brown (less than 2 mins). Take care not to over brown.
  7. Remove frittata from the broiler and allow to rest for 2 minutes. Remove from pan. Serve as wedges.

Quick Notes

Yield: Serves 4-6


Suggestions: *Make a variety of flavors – Add your favorite ingredients and herbs. *Serve for breakfast or brunch, lunch or dinner with a green salad. Enjoy!

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