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Protein-packed smoked salmon frittata – a savory, quick-to-make dish perfect for busy mornings or brunch!
A sophisticated yet incredibly easy brunch dish. This frittata features flaky smoked salmon, tangy cream cheese, and fresh dill baked into fluffy eggs. Perfect for a weekend breakfast or a light lunch, ready in under 40 minutes.
Serving size: 1 slice
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Protein-packed smoked salmon frittata – a savory, quick-to-make dish perfect for busy mornings or brunch!
This pacific_northwest dish is perfect for brunch. With 226.31 calories and 13.96g of protein per serving, it's a low-calorie option for your meal plan.
Preheat your oven to 400°F (200°C). In a large bowl, vigorously whisk the eggs, heavy cream, chopped dill, chives, salt, and black pepper for about 1 minute until the mixture is pale, uniform, and slightly frothy. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add the finely chopped shallot and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to let it burn. Remove the skillet from the heat.
Evenly scatter the flaked smoked salmon and the cubes of cream cheese over the bottom of the skillet. Gently pour the prepared egg mixture over the top. Sprinkle with the grated Parmesan cheese.
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, until the edges are set and golden, and the center has a slight wobble. It will continue to cook after being removed.
Carefully remove the skillet from the oven and let the frittata rest for 5-10 minutes. This allows it to set completely, making it easier to slice. Garnish with extra fresh dill or chives before slicing into wedges and serving.
