This Smoked Salmon Frittata pairs cold-smoked salmon with tangy goat cheese and fresh dill, baked into a tender, savory frittata that goes from stovetop to oven in 35 minutes. It needs just 15 minutes of prep, feeds eight, and looks like you fussed far more than you did. If savory egg dishes are your go-to for company, my Leek and Goat Cheese Quiche belongs on the same table.
This smoked salmon frittata is so versatile and can be enjoyed throughout the year, including holidays. It's a crowd-pleasing dish, like my Shrimp Scampi, that can be served for brunch, breakfast, or even as a light lunch or dinner option.
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This was inspired by my Overnight Brioche French Toast Casserole as I am always looking for egg dishes to serve for company. My kids love this salmon frittata and they also crave these delicious Sheet Pan Eggs, and the Leek And Goat Cheese Quiche.
For salmon lovers, I have three recipes that will hit the mark. The first is Salmon With A Citrus Relish. The others are a Brown Sugar Mustard Glazed Salmon, or Moroccan Salmon!
Ingredients
This salmon frittata comes together easily using a minimum of ingredients.
Ingredient Notes:
- Smoked Salmon - instead of smoked salmon, you can use grilled, canned, blackened, or baked salmon. Simply flake the cooked salmon into the recipe. My preference; however, is to use fresh smoked salmon. It is readily available in the grocery store.
See the recipe card for quantities.
Substitutions
There are easy substitutions for this smoked salmon breakfast recipe. The recipe is already gluten-free and keto but here are a few other ideas:
- Vegetables- add mushrooms, spinach, kale, broccoli, cauliflower, or zucchini
- Goat cheese - Not everyone loves goat cheese. The cheese can be omitted, you can also try feta, cream cheese, mozzarella, or brie if you want to change up the flavor profile.
- Heavy Cream - if you would like to change the milk, swap out the heavy cream for half and half, almond milk, oat milk, coconut milk, or coconut cream.
- Dill Weed - swap out the dill for parsley, thyme, cilantro, basil or really any other herb in this recipe. I will sometimes add two or three herbs to the recipe instead of one.
- Butter - You can easily swap out the butter for olive oil in the dish. You will not taste the difference once all of the ingredients have been combined. I have also used 2T of butter instead of one. It honestly doesn't make a difference in this recipe.
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How To Make Smoked Salmon Frittata: Step-By-Step
Step 1. Roughly chop the white onions into a rough chop.
Step 2. Saute the onions in a tablespoon of butter over medium heat. The onions should be translucent in color.
Step 3. While the onions are cooking, combine the eggs, dill, salmon, goat cheese, scallions, salt, and pepper in a large mixing bowl. Mix until thoroughly combined.
Step 4. Pour the mixture into the saute pan that included the sauteed onions. Place the pan into the oven at 375 degrees Fahrenheit for 20 minutes.
Hint: This frittata is easy to prep in advance. I will typically make all the ingredients the day before I am having company and then bake it when I am ready to serve. However, you can bake this the day before and then warm it for about 15 minutes in the oven prior to serving.
Top tip
Don't overbake the eggs. The eggs will be done when the center is just barely cooked. The eggs will continue to cook after they are taken out of the oven. You can test this by using a knife placed into the center of the frittata. If it comes out clean, it is done.
If you are looking for egg inspired breakfasts, try these Spinach Egg Casserole or an Easy Blintz Casserole.
FAQ
Yes, you can prep or make this frittata in advance. Simply bake it according to the recipe instructions, allow it to cool, and then refrigerate it. When ready to serve, you can either reheat individual slices in the microwave or gently warm the entire frittata in the oven. I also prepared the frittata in advance by combining all the ingredients and then baking it the next day. The choice is yours.
Yes, you can freeze the frittata. Make sure that it has cooled completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. When you're ready to enjoy it, thaw it overnight in the refrigerator and reheat it as desired. You can reheat the breakfast frittata in either the oven or the microwave.
Yes! This recipe is gluten-free, and keto, and can be modified for other diets as necessary. I leave out the smoked salmon for my vegetarian son and add mushrooms, spinach, kale, or potatoes.
Cold-smoked salmon is the most commonly used variety in recipes like frittatas. It has a delicate texture, and subtle smoky flavor, and is typically thinly sliced. Look for smoked salmon near your fish department. It is typically refrigerated and may also be labeled Nova Lox. The one I use is usually this one from Whole Foods Market.
What To Pair With This Frittata
Let me know your thoughts on this Smoked Salmon Frittata by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Smoked Salmon Frittata, Stovetop to Oven in 35 Minutes
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Equipment
- 1 Non-Stick Skillet 10"
Ingredients
- 1 tablespoon butter
- 1 medium onion diced
- 12 large eggs
- ½ cup heavy cream
- 3 tablespoon fresh dill
- 4 ounces goat cheese crumbled
- 8 ounces smoked salmon chopped
- 3 scallions chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Chop the onion. Saute onion and butter in a 10-inch oven-proof skillet over medium heat until translucent. Set aside.
- Chop the scallions and dill.
- Crumble the goat cheese.
- Chop the smoked salmon.
- In a large bowl, beat the eggs. Add the heavy cream, dill, scallions, goat cheese, smoked salmon, salt and pepper. Combine.
- Pour the mixture over the onions and place the pan into the oven.
- Bake approx 20 minutes until it puffs and the center is set.
- Serve hot directly from the pan.
Cherry says
This was so good and simple to make. I have never made a frittata before and I have no idea why! Now it's my favorite brunch!
Yvette says
We had some leftover salmon and tried this recipe. It was so good. Simple ingredients that I have readily available. Planning on making this again for a brunch meeting with my friends soon.
Marie says
Second time making this recipe! Skipped the goat cheese this time and used feta instead. It added a tangy kick that complemented the salmon perfectly. So so yum!
Patty says
I had some leftover salmon so I tried this recipe and it was delicious! Even my picky kids liked it!
Kim says
This was so good! My friends loved it for brunch. Not eggy tasting, flavorful, tender. Will definitely make again.
Anonymous says
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