Smoked Salmon Frittata
This smoked salmon frittata is a quick, flavorful brunch recipe made with eggs, spinach, herbs, and cheese—perfect for any meal of the day.
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.
Nutrition
Calories: 211kcalCarbohydrates: 2gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 269mgSodium: 442mgPotassium: 282mgFiber: 0.5gSugar: 1gVitamin A: 2219IUVitamin C: 6mgCalcium: 222mgIron: 2mg
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