Smoked Salmon Frittata
This content may contain affiliate links. For more information, see our disclosure policy.
This smoked salmon frittata is packed with fresh spinach, herbs, and cheese for a flavorful meal. This is a great recipe for brunch or weekday leftovers.
If you’re looking for a quick, healthy meal that feels a little fancy without the effort, this smoked salmon frittata is it. I started making this on weekends when I wanted something satisfying but didn’t want to spend hours in the kitchen. It’s rich, packed with protein, and full of flavor thanks to the smoked salmon, fresh spinach, and a handful of herbs.
What I really love about this recipe is how flexible it is. I’ve made it in a cast iron skillet, but on busy mornings, I’ll sauté the veggies in any pan I have, then transfer everything to a baking dish. It turns out just as delicious either way. And because it keeps well in the fridge, I often save the leftovers for a quick breakfast or lunch the next day.
This smoked salmon frittata is a great option for brunch guests, too. It looks impressive, but it’s incredibly easy to throw together. Whether you’re cooking for your family or prepping meals for the week, this dish is a go-to that always delivers.
Items Needed
Here’s what you’ll need to make smoked salmon frittata:
- Eggs – Serve as the protein-rich base and structure of the frittata.
- Milk – Adds creaminess and helps create a fluffy texture.
- Dill – Enhances the flavor with a fresh, slightly tangy herb note that pairs well with salmon.
- Ground black pepper – Adds a mild heat and depth of flavor.
- Salt – Enhances and balances the overall flavor of the dish.
- Avocado oil or extra virgin olive oil – Used for sautéing vegetables and adds healthy fats.
- Green onions – Provide a mild onion flavor and a bit of color.
- Garlic – Adds a savory depth and aroma to the vegetable base.
- Baby spinach – Packs in nutrients and adds a tender, leafy texture.
- Smoked salmon – Brings a rich, savory flavor and boosts the protein content.
- Gruyere cheese – Adds a creamy, nutty flavor and melts beautifully throughout the frittata.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize this smoked salmon frittata recipe:
- Swap the cheese – Try feta, cheddar, or goat cheese for a different flavor.
- Use other leafy greens – Kale, arugula, or Swiss chard can replace spinach.
- Add veggies – Toss in bell peppers, mushrooms, or cherry tomatoes for extra color and texture.
- Change the herbs – Use chives, parsley, or thyme instead of dill for a new twist.
- Make it dairy-free – Use a plant-based milk and skip or replace the cheese with a dairy-free option.
- Add heat – Mix in red pepper flakes or diced jalapeños for a little spice.
- Try a different protein – Sub in cooked bacon, sausage, or even leftover grilled chicken.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Set your oven to 375°F and let it preheat.
In a large mixing bowl, beat the eggs with the milk until well combined. Stir in the dill, pepper, and salt.
Heat an oven-safe skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom. Sauté the green onions and garlic for 2 to 3 minutes until aromatic.
Stir in the spinach and cook for about 2 minutes, just until it wilts.
Reduce the heat slightly. Spread the spinach evenly in the skillet, then layer the salmon on top.
Pour the egg mixture over everything and sprinkle the cheese evenly over the top.
Turn the heat up just a bit and cook for 3 to 4 minutes without stirring, until the edges start to set.
Note
Make sure to sauté the veggies first. This removes excess moisture and helps keep the frittata from turning watery as it bakes.
Storage
To store the smoked salmon frittata, let it cool completely, then transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days. To reheat, you can warm individual slices in the microwave for about 30–60 seconds, or place them in a preheated oven at 300°F for 10–15 minutes until heated through. Reheating in the oven helps maintain the texture better, especially if you want the top to stay a little crisp.
Helpful Hints
Pro tip: Whisk for Fluffiness!
Whisk the eggs thoroughly to ensure the frittata bakes evenly and has a light, fluffy texture.
- Pre-cook veggies like spinach and green onions to release moisture and boost flavor.
- Use fresh dill for a brighter, more vibrant taste.
- Let the frittata rest for a few minutes after baking to make slicing easier.
- Don’t overbake—remove it from the oven when the center is just set to avoid a dry texture.
- Grease your skillet or baking dish well to prevent sticking.
Serving Suggestions
This smoked salmon frittata is delicious on its own, but pairing it with a few simple sides makes it even better. Try serving it with a chilled bowl of Avocado Soup for a refreshing, creamy contrast that’s perfect for warm weather. The smooth texture and subtle flavor of the soup balance the richness of the eggs and smoked salmon beautifully.
For a more filling brunch or light lunch, add a slice of toasted sourdough or a crusty baguette on the side. A small green salad with a lemon vinaigrette or a handful of fresh berries can round out the plate with freshness and color. The frittata also pairs well with roasted potatoes or a lightly dressed cucumber salad if you’re serving a crowd.
And if you’re in the mood for something cozy and indulgent, enjoy a cup of Drinking Chocolate alongside. The creamy, rich chocolate drink is a delicious contrast to the savory frittata, especially on cooler mornings or for a special brunch treat. Whether served hot or cold, this pairing brings comfort and satisfaction to any table.
FAQs
Recipe
Smoked Salmon Frittata
Ingredients
- 12 large eggs
- ½ cup milk
- 2 teaspoons dried dill or 2 tablespoons fresh dill
- ¼ teaspoon ground black pepper
- 1 pinch salt
- 2 teaspoons avocado oil or extra virgin olive oil
- 1 bunch green onions trimmed and sliced
- 2 cloves garlic minced
- 5 ounces baby spinach
- 8 ounces smoked salmon skin removed and roughly chopped
- 4 ounces gruyere cheese crumbled
Instructions
- Set your oven to 375°F and let it preheat.
- In a large mixing bowl, beat the eggs with the milk until well combined. Stir in the dill, pepper, and salt.
- Heat an oven-safe skillet over medium-high. Once hot, add the oil and swirl to coat the bottom. Sauté the green onions and garlic for 2 to 3 minutes until aromatic. Stir in the spinach and cook for about 2 minutes, just until it wilts.
- Reduce the heat slightly. Spread the spinach evenly in the skillet, then layer the salmon on top. Pour the egg mixture over everything and sprinkle the cheese evenly over the top. Turn the heat up just a bit and cook for 3 to 4 minutes without stirring, until the edges start to set.
- Move the skillet to the oven and bake for 17 to 20 minutes, or until the center is set. Let the frittata rest for 5 minutes before slicing and serving.
Notes
- If you don’t have an oven-safe skillet, you can sauté the veggies in a regular skillet, then transfer them to a greased baking dish.
- Spread the spinach evenly, layer on the salmon, pour over the egg mixture, and sprinkle the cheese on top. Bake as directed.
- Store any leftovers in a sealed container in the fridge for up to 4 days.
