Frittatas are an easy way to use up leftovers from your fridge, whip one together the next time you need to feed a crowd, it will not disappoint.

I am officially sick of turkey, please tell me you are too.

After three days of Thanksgiving leftovers, I decided to make a huge slab of salmon my favorite way. It almost made up for four days of dairy, gluten, and copious amounts of sugary sweets. Sunday morning, my usual breakfast just wasn’t going to cut it.  So, I pulled a bunch of things out of the fridge and decided to whip together this frittata.

Frittatas are really easy dear readers, really easy. There are no excuses for not making one of these. Open the fridge, figure out what leftovers you have, toss them into the skillet, add a few eggs and give it 10 minutes to cook. When it’s done you’ve got a beautiful breakfast!

Shortly after wolfing this down, I pulled out the rest of our Christmas decorations and dug in. I lit that Christmas candle I wait all year long for, put on Michael Buble’s Christmas album, and got to work. December, I am officially ready for you.

Half of my Christmas shopping has been completed, I’m feeling pretty good about that. However, the hard part is always the people that you don’t immediately find something for. Now, the brainstorming begins.

Salmon and Asparagus Frittata

yield: 4-6 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES


1/4 lb. cooked salmon, cut into small pieces
2 tablespoons butter
1/4 cup of gruyere cheese, grated
1/2 cup of baby tomatoes, cut in half
1/3 cup of caramelized onions
1/2 cup of asparagus, cooked and roughly chopped
2 teaspoons fresh dill, chopped
6 eggs, beaten
Salt and Pepper, to taste


1. In a large (oven safe and non-stick) skillet, melt the butter on medium heat. Add in the tomatoes, salmon, onions and asparagus and heat through.

2. Pour the remaining ingredients into the pan, and stir. Cook on medium until the egg has set on the bottom of the pan, about 5 minutes.

3. Place in the oven and broil for about 4 minutes until the top is golden brown and fluffy. Serve immediately.

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