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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.
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.
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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.
This american recipe takes 40 minutes to prepare and yields 6 servings. At 226.31 calories per serving with 13.96g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Add 1 cup of wilted spinach or blanched asparagus tips to the skillet before pouring in the egg mixture.
Replace the cream cheese with 2 ounces of crumbled goat cheese or feta for a different tangy flavor profile.
Substitute dill and chives with other fresh herbs like parsley, tarragon, or a touch of basil.
For an extra burst of briny flavor, scatter 1 tablespoon of drained capers along with the salmon and cream cheese.
The smoked salmon is an excellent source of omega-3s, which are known to support cardiovascular health, reduce inflammation, and promote healthy brain function.
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.
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.
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.
Yes, it's a very healthy dish. It's packed with high-quality protein from the eggs, which helps with satiety and muscle maintenance. The smoked salmon provides essential omega-3 fatty acids, which are beneficial for heart and brain health.
Absolutely. You can substitute the heavy cream with full-fat coconut milk or a nut-based cream. Use a dairy-free cream cheese alternative and a vegan parmesan or nutritional yeast for a similar cheesy flavor.
A 10-inch well-seasoned cast-iron skillet is ideal because it distributes heat evenly and can go directly from the stovetop to the oven. Any oven-safe, non-stick skillet of a similar size will also work perfectly.
Yes, frittatas are great for meal prep. You can bake it, let it cool completely, and store it in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated in the microwave or oven.
A watery frittata is usually caused by adding vegetables with high water content (like mushrooms or zucchini) without pre-cooking them to release moisture. This recipe avoids that issue, but ensure your salmon isn't overly wet.