Dutch Oven Smoked Salmon & Asparagus Frittata
A protein-rich breakfast frittata featuring smoked salmon, crisp asparagus, and creamy eggs, all baked to perfection in a Dutch oven nestled among campfire embers. Ideal for an upscale outdoor brunch.
Equipment
- Dutch oven with lid
- Mixing bowl
- whisk
- Knife
- Cutting board
Ingredients
- 6 large eggs
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill chopped
- 4 oz smoked salmon flaked
- 1 cup asparagus cut into 1-inch pieces
- 1/4 cup red onion thinly sliced
- 2 tbsp olive oil
- 1/3 cup goat cheese crumbled
Instructions
- Prepare hot campfire coals and oil the Dutch oven with 1 tbsp olive oil.
- In a bowl, whisk together eggs, milk, salt, pepper, and dill.
- Toss asparagus and red onion with remaining olive oil.
- Scatter asparagus and onion in the bottom of the Dutch oven.
- Pour egg mixture over vegetables.
- Top evenly with smoked salmon and crumbled goat cheese.
- Cover with lid and set oven over a small bed of coals. Place some coals on the lid for even baking.
- Bake for 20-25 minutes, rotating the oven every 10 minutes, until eggs are just set in the center.
- Remove from heat and let rest 5 minutes before slicing and serving.
Notes
Rotate the Dutch oven and check heat by lifting the lid quickly—don’t let ash fall in. Keep a few extra coals handy to maintain even baking in cool morning air.