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California Seaside Frittata

Embrace the vibrant flavors of California with this one-pan breakfast wonder! This California Seaside Frittata features a symphony of fresh, seasonal ingredients like asparagus and cherry tomatoes, perfectly complemented by the smoky notes of flaked salmon. But the true star of the show is my California Seaside spice blend, a unique combination of fennel, rosemary, sage, orange, bay, and a touch of the ocean with nori seaweed. This frittata is not just a delicious breakfast or brunch option, it's a culinary journey along the stunning California coastline, all served up in a golden, cheesy masterpiece.


California Seaside Frittata

Makes 6-8 servings


  • 1 tablespoon olive oil

  • 1 small red onion, diced (about 1/2 cup)

  • 2 cloves garlic, minced

  • 1 bunch asparagus, trimmed

  • 1/2 pint cherry tomatoes, halved

  • 5 ounces baby spinach

  • 4 oz smoked salmon, flaked

  • 8 large eggs

  • 1/2 cup whole milk

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon California Seaside spice blend

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 350F (180C). Lightly grease a 10-inch oven-safe skillet or 2-quart baking dish.

  2. Heat olive oil in the skillet over medium heat. Add red onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.

  3. Add asparagus and cherry tomatoes to the pan. Sauté for 3-4 minutes, until asparagus is slightly tender-crisp and tomatoes begin to soften. Add the spinach and allow it to wilt.

  4. In a large bowl, whisk together eggs, milk, Parmesan cheese, and California Seaside spice blend. Season with salt and pepper.

  5. Spread the cooked vegetables evenly in the skillet and arrange smoked salmon on top. Pour the egg mixture over the top.

  6. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.

  7. The frittata can be served immediately or stand at room temperature for up to an hour. A cooled frittata can be refrigerated for up to 5 days. Serve cold or reheat in the oven or microwave.


  • You can substitute other vegetables for the asparagus and cherry tomatoes, such as chopped bell peppers or zucchini.

  • If you don't have smoked salmon, try cooked shrimp, crabmeat or even lobster!

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