Smoked Salmon Frittata
This Smoked Salmon Frittata is a simple recipe that’s perfect for breakfast or brunch. Loaded with smoked salmon, feta cheese, red onions, and spinach, this dish is ready in no time and packed with flavor!
You’ll also love these easy breakfast quesadillas, prosciutto egg panini, and cheesy hash brown egg cups!
Much like this bacon and tomato frittata and spinach and feta frittata, this easy frittata recipe is a one pan meal that’s filling and delicious. It’s also perfect for breakfast, brunch, lunch, or dinner…you decide!
And if you’ve never had a frittata before, let me introduce you to this breakfast recipe. It’s made in one skillet, with a base of eggs. It’s similar to a crustless quiche, but is more like a baked omelet, as it’s cooked in the oven. And you can a lot of different ingredients, such as veggies, meats, and cheeses…the possibilities are endless.
I’m always on the hunt for new breakfast ideas with eggs and this one definitely hits the spot. Flavorful smoked salmon pairs beautifully with the creamy goat cheese, tangy onions, and fluffy eggs.
It also reheats well and tastes even better the next day!
Why You’ll Love This Recipe:
- Simple ingredients: eggs, milk, smoked salmon, and veggies are the base of this frittata recipe.
- Easy to prepare: this egg recipe is made in just one pan and requires just one bowl to whip up the ingredients.
- Make-ahead friendly: you can make this frittata up to one day in advance and then reheat when ready to serve.
- A grab-n-go dish: place individual slices in a airtight container and store in the refrigerator. When ready to eat, just reheat and enjoy.
- Perfect for a crowd: if you’re serving breakfast or brunch, this dish can feed up to eight people for any occasion.
- Versatile: there are so many ways to jazz up this frittata with different meat, cheese, and veggie combinations.
Ingredients in Salmon Frittata Recipe:
- Eggs
- Milk: 2%, whole milk, or half-and-half works the best, but you may substitute for another kind as well.
- Salt and black pepper
- Unsalted butter
- Veggies: red onion and fresh spinach.
- Smoked salmon
- Cheese: goat cheese, feta, or even cream cheese pairs wonderfully with the salmon.
- Fresh dill or parsley: for topping, if desired.
How to Make Easy Salmon Frittata:
- Mix: in a large bowl, whisk eggs, milk, salt, and pepper.
- Assemble: melt butter in a large skillet over medium heat and then transfer egg mixture to skillet. Top the eggs with onion, spinach, salmon, and cheese.
- Bake: place skillet into the oven and bake until the edges are set and frittata begins to brown slightly.
How to Store:
Place cooled frittata in an airtight container in the refrigerator for up to three days. When ready to eat, you can reheat in the microwave or eat it cold, as it’s just as delicious.
To freeze: place cooled frittata in a freezer-safe container and freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
How to Serve:
This is a great recipe to serve for a Sunday brunch, weeknight dinner, or easy breakfast. Here are a few of my favorite ways to serve this frittata:
- Pair it with some fresh fruit
- Alongside a green salad
- With some crusty bread
Variations:
There are many different combinations of ingredients to make the best frittata. Here are a few of my favorite variations for a weekend brunch recipe:
- Switch up the meat: in place of salmon, use cooked bacon, sausage, or shredded chicken.
- Add more veggies: cherry tomatoes, chopped asparagus, bell peppers, broccoli, mushrooms, or diced potatoes would make a delicious addition to this healthy breakfast recipe.
- Swap the spinach: for other leafy greens, such as kale, arugula, or Swiss chard.
- Vary the cheese: cream cheese, Swiss cheese, havarti, mozzarella, or brie would all work well in this healthy frittata.
- Add some fresh herbs: in addition to dill, rosemary, chives, or basil would give this recipe a nice touch.
Tips for Making the Best Frittata:
- Use full-fat dairy, if possible: heavy creamy and half-and-half work best for that creamy texture. However, if you need to use a plant-based milk, it’s fine to do so, as there is a small amount in this recipe.
- Keep an eye on the oven time: you don’t want to overcook the eggs, as they’ll become rubbery. You want to bake the frittata until the edges are set but the center jiggles just slightly.
- Save some the cheese and salmon for topping: while you don’t have to, it gives the frittata more flavor once it’s sliced.
Looking for More Easy Breakfast Recipes? I’ve Got You Covered!
- Cherry Chocolate Chunk Baked Oatmeal
- Red Velvet French Toast
- Sausage and Hash Brown Breakfast Casserole
- Banana Caramel French Toast Bake
- Fried Egg and Avocado Toast
- Bacon and Egg Breakfast Pizza
- Raspberry Greek Yogurt Pancakes
- Marinara Baked Eggs
Smoked Salmon Frittata
Ingredients
- 8 large eggs
- ½ cup milk, any kind, (I used 2%)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 small red onion, (thinly sliced)
- 2 cups fresh baby spinach
- 8 ounces smoked salmon, (chopped)
- 4 ounces crumbled feta or goat cheese
- Fresh dill or parsley, for garnish, (if desired)
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, whisk eggs, milk, salt, and pepper.
- Add butter to a 10-inch cast iron skillet or oven-proof skillet and heat over medium until melted. Then add egg mixture to skillet and top with sliced onions, spinach, salmon, and cheese in an even layer.
- Cook for 30-35 minutes, or until edges are set and start to pull away from the pan. Remove from oven and let cool for 5 minutes, then garnish with fresh dill or parsley (if desired) and serve immediately.
Notes
- Leftovers will last in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making this Smoked Salmon Frittata above the recipe box.
