Description
A savory and satisfying smoked salmon frittata that is perfect for brunch or any meal of the day.
Ingredients
Scale
- 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