Are you looking for a delicious and nutritious way to start your day? Look no further than this Easy Smoked Salmon Breakfast Frittata Recipe. This flavorful dish combines tender slices of smoked salmon with a medley of fresh onions and aromatic herbs.
Whether you're hosting a brunch or simply looking for a quick and satisfying breakfast option, this frittata is sure to impress with its vibrant flavors and simple preparation.
This smoked salmon frittata is so versatile and can be enjoyed throughout the year, including holidays. Its combination of smoky salmon, savory vegetables, goat cheese, and fluffy eggs makes it a crowd-pleasing dish that can be served for brunch, breakfast, or even as a light lunch or dinner option.
This was inspired by my French Toast Casserole with Challah as I am always looking for egg dishes to serve for company.
This Easy Smoked Salmon Breakfast Frittata Recipe comes together easily using a minimum of ingredients. Eggs, as used in all frittata recipes, are the base and the star ingredient. I use heavy cream to add the richness I desire to this dish. If you use other creams or milk, it will still taste good but you will lose some depth.
I chose to add goat cheese as it pairs well with the smoked salmon, and dill weed as well for herbiness and flavor. However, feel free to change all of this up to suit your taste!
- heavy cream
- smoked salmon
- fresh dill weed
- goat cheese
- green onion
- white onion
See the recipe card for quantities.
Roughly chop the white onions into a rough chop.
Saute the onions in a tablespoon of butter over medium heat. The onions should be translucent in color.
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.
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.
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:
- Smoked Salmon - instead of smoked salmon, you can use grilled, canned, blackened, or baked salmon. Simply flake the cooked salmon into the recipe. If you prefer another type of protein, check out the variations below.
- 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.
For a really different take on this frittata, take a look at this Everything Bagel Smoked Salmon Frittata Recipe!
This breakfast frittata recipe gives you a base from which to start. Feel free to change it up and try other combinations instead:
- Proteins - substitute the salmon for chicken, ground beef, canned tuna, or bacon
- Vegetables- add mushrooms, spinach, kale, broccoli, cauliflower, or zucchini
- Cheese - feel free to omit this or use feta, cheddar, cream cheese, havarti, gouda, brie, or mozzarella.
How you decide to vary the ingredients will be up to you! The choices are endless.
I use a 10" saute pan for this recipe. You will need to use a non-stick pan so the eggs do not stick to the bottom. My favorite is this Staub, which is a workhorse in my home.
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.
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.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this Easy Smoked Salmon Breakfast Frittata Recipe:
Easy Smoked Salmon Breakfast Frittata Recipe
- 1 Non-Stick Skillet 10"
- 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
- 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.