Smoked Salmon Frittata
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.
For 6 servings
6 steps. 30 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Transfer the skillet to the preheated oven
- a.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.
- 6
Step 6
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an oven-safe skillet, like cast iron, to go directly from stovetop to oven.
- 2Don't overbake the frittata. It should be just set in the center when you remove it from the oven, as it will continue to cook from residual heat.
- 3For fluffier eggs, ensure they are at room temperature before whisking.
- 4Let the frittata rest for at least 5 minutes before slicing. This helps it set completely and makes for cleaner cuts.
- 5Smoked salmon is already salty, so be cautious when adding salt to the egg mixture. Taste a small piece of salmon first.
- 6Storage: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegetable Boost
Add 1 cup of wilted spinach or blanched asparagus tips to the skillet before pouring in the egg mixture.
Cheese SwapCheese Swap
Replace the cream cheese with 2 ounces of crumbled goat cheese or feta for a different tangy flavor profile.
Herb GardenHerb Garden
Substitute dill and chives with other fresh herbs like parsley, tarragon, or a touch of basil.
Add Some CapersAdd Some Capers
For an extra burst of briny flavor, scatter 1 tablespoon of drained capers along with the salmon and cream cheese.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The smoked salmon is an excellent source of omega-3s, which are known to support cardiovascular health, reduce inflammation, and promote healthy brain function.
Excellent Source of Protein
With eight eggs as its base, this frittata provides a substantial amount of high-quality protein, essential for muscle repair, satiety, and maintaining energy levels throughout the day.
Packed with Key Nutrients
This dish is a good source of Vitamin D, Vitamin B12, and selenium from the eggs and salmon, which play vital roles in bone health, nerve function, and antioxidant defense.
Frequently asked questions
A single slice of this Smoked Salmon Frittata contains approximately 220-250 calories, depending on the exact ingredients used. It's a satisfying and relatively low-calorie option for a main dish.