Leftover Breakfast Frittata

Recipe by Elena Palermo

This is a quick and easy, yet decadent breakfast to feed a crowd! Use any leftover roasted or grilled vegetables and cooked salmon! 

Left Over Frittata

Prep Time

25 minutes

Cook Time

25 minutes


8 Servings


1 tablespoon olive oil
1 onion, yellow (diced)
2 cloves garlic (peeled and minced)
1 1⁄2 teaspoons salt (divided)
1 teaspoon black pepper (divided )
1 asparagus (cooked and cut crosswise into 1/2'' pieces)
3⁄4 cup salmon (cooked and roughly chopped)
10 eggs
1⁄2 cup non-dairy milk
2 tablespoons cheese, goat
  parsley, fresh (optional for garnish)


Preheat the oven to 450 °F. In a large cast iron skillet, heat 1 Tbsp olive oil. Add in garlic and sauté until fragrant. Then, add diced onions, ½ tsp salt, ½ tsp black pepper and stir. Turn the heat to medium-low and let onions slowly begin to caramelize, about 10-15 minutes. Meanwhile, in a large bowl combine eggs, non-dairy milk, 1 tsp salt and ½ tsp black pepper. Whisk to combine. Add cooked asparagus and salmon, gently stir to combine.

Return to the stove, turn off the heat and give the onions a quick stir. Slowly pour the egg mixture into the cast iron. Crumble the goat cheese evenly on top of the skillet, cover and place in the oven. Cook for about 10-15 minutes until the eggs are puffed and set, remove the cover and broil for 2 minutes. Remove from the oven and let cool. Top with fresh parsley and enjoy with your favorite fresh bread!