Smoked Salmon Frittata
A light, creamy baked egg dish studded with silky ribbons of smoked salmon and fresh dill. Ready in under 30 minutes, this elegant frittata works for brunch, a quick weeknight dinner, or a make-ahead lunch.
For 8 servings
- prep · ~3 min
Preheat the oven and whisk the eggs.
1.Preheat oven to 375°F (190°C).2.In a large bowl, whisk 8 eggs with milk, salt, and black pepper until well combined and slightly frothy.3.Stir in half of the chopped dill and chives. - saute · ~5 min
Sauté the onion until soft.
1.Melt butter in a 10-inch oven-safe skillet over medium heat.2.Add sliced red onion and cook until soft and translucent (4-5 minutes).TIPKeep the heat medium-low to soften without browning. - assemble · ~1 min
Assemble the frittata in the skillet.
1.Spread the sautéed onion evenly across the bottom of the skillet.2.Scatter the smoked salmon pieces and cream cheese cubes over the onion.3.Pour the egg mixture evenly over the fillings.TIPDot the cream cheese so every slice gets a creamy pocket. - bake · ~14 min
Bake until puffed and just set.
1.Transfer skillet to the preheated oven.2.Bake for 12-15 minutes until the eggs are puffed, golden at the edges, and just set in the center.TIPThe frittata should still have a slight jiggle in the middle — it will set as it rests. - rest · ~5 min
Let it rest before slicing.
Remove from the oven and let the frittata cool in the skillet for 5 minutes. It will finish setting and be easier to slice.
- garnish
Garnish with remaining herbs and serve.
Sprinkle the remaining fresh dill and chives over the top. Slice into 8 wedges and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold cream cheese straight from the fridge so it stays in distinct pockets instead of melting into the eggs.
- 2Let the frittata rest for 5 minutes after baking — it firms up for clean slices and the carryover heat finishes cooking the center.
- 3For a silkier texture, whisk the eggs until just frothy; over-whisking incorporates too much air and makes the frittata spongy.
- 4Cut smoked salmon into roughly 1/2-inch pieces so they distribute evenly without clumping in one spot.
- 5Make ahead: bake fully, cool, cover, and refrigerate for up to 3 days. Reheat wedges in a 300°F oven for 5-7 minutes.
- 6Go easy on the salt — smoked salmon is already salty; taste the egg mixture before adding more.
Adapt it for your goals.
Lower-fat
Replace cream cheese with low-fat cottage cheese (blended smooth) and use 2% milk. You still get creamy pockets but with less saturated fat.
dairy freeDairy-free
Substitute butter with olive oil, cream cheese with a vegan cream cheese alternative, and milk with unsweetened oat milk. The texture remains rich and satisfying.
extra vegetableExtra-vegetable
Add 1 cup of baby spinach (wilted) or 1/2 cup of roasted cherry tomatoes after sautéing the onion. This adds color, fiber, and a fresh counterpoint to the smoky salmon.
Why this is on our healthy list.
Rich in Protein
Eggs and smoked salmon together provide high-quality, complete protein that supports muscle maintenance and satiety.
Omega-3 Fatty Acids
Smoked salmon is a natural source of omega-3s, which are beneficial for heart and brain health.
Low-Carb and Keto-Friendly
With no grains or added sugars, this frittata fits easily into low-carb and ketogenic eating patterns.
Source of Vitamin D
Both eggs and salmon contribute vitamin D, supporting bone health and immune function.
Frequently asked questions
Yes. Cook the onion in the skillet, then transfer the mixture to a buttered 9-inch pie dish or baking pan before adding the eggs and baking.
