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!

Course Breakfast

Cuisine American

Keyword smoked salmon frittata

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 172

Author Gayle

Equipment

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)

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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.

Nutrition