There’s something so satisfying about a hearty Smoked Salmon Frittata that makes it perfect for any meal of the day. This dish is loaded with rich flavors and really makes use of tasty ingredients like smoked salmon and fresh herbs.
This recipe addresses busy mornings by providing high protein eggs and omega-3 salmon in a quick, easy dish that reduces prep time and waste.
I’ve had mornings where I needed to make breakfast but was running out of time and ideas. That’s why this recipe is a lifesaver! It’s quick to whip up and keeps well, so you can enjoy leftovers later in the week instead of scrambling for another meal.
You can have a delicious frittata on your table in just 40 minutes, and the best part is, it doesn’t brown too quickly while cooking. I’ve learned that cooking it low and slow really helps it keep its lovely color and texture. Just make sure to use enough oil to prevent sticking!
If you love breakfast ideas like this, you should definitely give the Mushroom Frittata a try! It’s another easy dish that fits right into a busy week.
Why You Will Love This Recipe
- Creamy and Savory Flavor : The combination of smoked salmon, fresh herbs, and creamy yogurt brings an irresistible richness to every bite, making it hard to resist.
- Customizable : You can easily adapt this recipe for different diets, such as dairy-free, by swapping the yogurt and cheese for your favorite alternatives.
- Quick and Convenient : With a total prep and cook time of 40 minutes, this frittata is a speedy option for meals any day of the week.
- Great Storage : If you have leftovers, they’ll keep well in an airtight container in the fridge for up to four days, perfect for meal prep.
Healthy Smoked Salmon Frittata Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
A savory and satisfying smoked salmon frittata that is perfect for brunch or any meal of the day.
Ingredients
- 1 leek, cleaned with white and light green parts diced (approximately 150g)
- 1 shallot, diced (approximately 50g)
- 3 scallions, thinly sliced (approximately 60g)
- 3 tbsp olive oil, divided (approximately 45ml)
- 10 large eggs (approximately 500g)
- 1 cup yogurt, or dairy-free yogurt (approximately 240ml)
- 1 bunch fresh parsley, roughly chopped (approximately 30g)
- 1 bunch fresh dill, roughly chopped (approximately 30g)
- 8 oz smoked salmon, torn into small pieces (approximately 226g)
- 4 oz goat cheese (approximately 113g)
- Salt and pepper, to taste
Instructions
- Whisk Eggs & Yogurt: Start by whisking together the eggs and yogurt in a bowl until it is nice and creamy. The mixture should be smooth without any lumps. Be careful not to over-whisk, or it could become too airy.
- Sauté Onions & Spinach: Heat 2 tablespoons of olive oil in the skillet over medium heat. Add the diced leek, shallot, and scallions, and sauté until the onions are translucent, around 5 minutes.
- Add Salmon & Cheese: Gently fold in the smoked salmon and goat cheese into the sautéed veggies. Be careful not to stir too vigorously to avoid breaking up the salmon pieces too much.
- Pour Egg Mixture & Cook: Pour the egg-yogurt mixture over the salmon and veggies in the pan. Tilt the pan around to spread it evenly. Cook for a couple of minutes until the edges start to set.
- Finish in Oven: Transfer the skillet to a preheated oven at 375 degrees F and let it bake until the frittata is puffed and golden on top, about 15 minutes. If it browns too quickly, you may want to lower the temperature or lightly cover it with foil.
- Cool & Serve: Allow the frittata to cool slightly before slicing. This will help it firm up a bit, making it easier to cut. Carefully remove it from the pan to avoid sticking. Serve warm.
Notes
- Storage Tips: Store leftover frittata in an airtight container in the fridge for up to 4 days.
- Expert Tips: Cook the frittata low and slow for the best texture.
- Be generous with oil to prevent sticking, ensuring a good coating in the skillet before cooking.
- For a better presentation, save some fresh herbs and goat cheese to sprinkle on top right before serving.
- Reheating Instructions: Reheat in the microwave or oven until hot throughout. If reheating in the oven, cover with foil to retain moisture.
- Serving Suggestions: Serve with a side of mixed greens salad. Add a dollop of crème fraîche on top for added richness. Pair with breakfast potatoes for a hearty meal.
- Recipe Variations: Use smoked trout instead of salmon for a different flavor. Add vegetables like spinach or bell peppers for added nutrition. Try different cheeses like feta or mozzarella for variety.
- Ingredient Notes: When selecting herbs, choose fresh parsley and dill for the best flavor profile. For a dairy-free option, substitute yogurt with coconut yogurt and omit the goat cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 326.8
- Sugar: 5.1g
- Sodium: 483.3mg
- Fat: 22g
- Saturated Fat: 7.2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7.8g
- Fiber: 0.9g
- Protein: 23.8g
- Cholesterol: 330.7mg
Recipe Tips
- If the frittata is browning too quickly, reducing the heat and covering the skillet will allow it to cook evenly without burning.
- When you notice the frittata sticking, ensuring a generous coating of oil before cooking can help prevent this common issue.
- If the egg mixture seems too runny, adding an extra egg or a bit of yogurt can help thicken it up nicely.
- For a beautifully presented frittata, saving some fresh herbs and goat cheese to sprinkle on top right before serving is a nice touch.
- If the frittata feels undercooked in the center, covering it with foil and letting it bake in the oven at low heat can finish the cooking process smoothly.
Serving Suggestions
Serve the smoked salmon frittata with a side of mixed greens salad for freshness. Add a dollop of crème fraîche on top for creaminess.
This frittata is also great alongside breakfast potatoes for a hearty meal. Consider using it in brunch dishes or as a lunch option for guests.
A squeeze of lemon juice adds brightness to this dish. Consider pairing it with a light vinaigrette for extra flavor.
Recipe variations
- You can use smoked trout instead of salmon to give your frittata a unique twist.
- Add 1 tsp of smoked paprika and ¼ tsp of cayenne pepper for an extra kick in flavor.
- Either feta or mozzarella can substitute for goat cheese, providing a different taste profile.
- If you’re serving a larger group, simply double the ingredients to create two frittatas for everyone to enjoy.
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How to Store?
To keep your smoked salmon frittata fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days and maintain freshness.
Freezing: Wrap frittata in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Heat individual slices in the microwave or rewarm in an oven until heated through before serving.
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