Smoked Salmon Frittata
And of course, breakfast for dinner.
There’s no bad time for a fluffy smoked salmon frittata. Especially one that is brimming with burst tomatoes, briny capers, zippy red onions, and refreshing dill.
If you’re wondering if the crave-worthy lox bagel inspired this frittata, the answer is a resounding hell yes.
The inspiration hit me at random, actually. Once my head hits the pillow at night, my brain turns into that annoying co-worker who doesn’t shut up—a blessing and a curse.
It went down something like this: The song ‘Go’ by Chemical Brothers will forever remind me of my last few weeks in Canada. Especially that long drive to Montreal. Man, I miss those lox bagels in Montreal. I should buy smoked salmon this weekend. Hey, Mother’s Day is coming up! I should make something brunch-y for the blog. Holy shit. I should make a lox-inspired frittata!
Thus, the smoked salmon frittata was born.
Mother’s Day brunch perfection.
I’m not a Mom yet. Hopefully next year around this time I can report otherwise. (Unless cat mom counts; does cat mom count?) But when I *am* a Mom, I know that the best way to spend Mother’s Day will totally be a la brunch.
‘Cause bitches love brunch.
There’s just something extra fabulous about spending a sunny Sunday morning in the thick of breakfast smells while cutting through a silky Eggs Benny with a mimosa-induced buzz. (Ugh, I’m totally going to be Lucille Bluth, aren’t I?)
Anyway. My favorite thing to do for my Ma when I lived in Canada was to cook her a meal. Something fun that she would never make herself in fear of it being snubbed by my meat n’ potatoes dad.
If I could, I’d totally make this beauty smoked salmon frittata for my Ma this year. But I can’t, so I figured I’d just make it and eat it myself.
The best part? I made it in my late grandmother’s cast iron skillet. ♡
I try to cut carbs where I can; I like to save my carb-intake for things like pizza, pasta, and tacos. Therefore I opted for a frittata over a quiche.
Which also means I don’t have to worry about a crust. As a result, all that’s involved is whisking some cream into my eggs, pouring it over my lightly cooked filling, popping it in the oven, et voilà!
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.
Get the Recipe:
Smoked Salmon Frittata
- 3.5 oz smoked salmon, thinly sliced
- 6-8 eggs
- 1/4 cup heavy cream, You can substitute this for milk if you'd rather cut the fat; I say treat yoself!
- 2 TBSP chopped fresh dill
- 1/2 tsp kosher salt
- Cracked black pepper
- 1 tsp olive oil
- 1/2 cup sliced grape tomatoes
- 1/4 cup diced red onion, I just sliced my onion on the thinnest setting on the mandolin and placed the rings into the skillet, but dicing them makes it easier for measuring sake.
- 2 TBSP capers, drained
- 1 cup shredded cheese, Mozzarella, cheddar, gouda, pepper jack… pretty much anything goes!
- Chopped fresh dill or parsley, for (optional) garnish
- Make sure your oven rack is placed in the middle of the oven; preheat the oven to 400°F.
- Add the eggs, cream, dill, salt, and pepper to a mixing bowl; whisk them until everything is well blended; set aside.
- Heat the oil in your skillet over moderate heat. Once the oil is warmed, add the tomatoes, onions, and capers. Sauté them for about 3-5 minutes, or until the onions are tender and the tomatoes have partially burst.
- Remove the skillet from the heat and arrange your cooked veggies around the bottom of the skillet for even coverage. Then, evenly sprinkle the cheese over the sautéed veggies and let it melt just a tad.
- Pour the egg mixture into the skillet over the veggies and cheese; slightly tilt the pan to make sure the eggs settle over all the veggies.
- Tear bite-sized pieces of thinly sliced smoked salmon and gently place them into the egg, one by one, around the skillet for even coverage.
- Place the frittata into the oven and let it bake for about 13-15 minutes, or until the edges have browned a bit and the eggs are cooked through. You can test the eggs with an egg tester to verify doneness.
- When the frittata is ready, remove it from the oven and place it on the stove. Let it set for about five minutes before serving.
- Garnish with fresh dill or parsley (optional).
26 Comments on “Smoked Salmon Frittata”
I love this! I’ve made it so many times now. Do you think I could substitute the smoked salmon with shrimp, or add mushrooms?
Hi Daisy, I’m so glad you enjoy it! And absolutely you could. Let me know if you try it, and how it turns out :)
Delicious! Only one recommendation: consider including a suitable pan measurement for best result. I used a 10″ pan and it came out well, it was just pretty flat.
You’re right Jon, I do need to specify that. Thank you!
My family loves smoked salmon so I’m always looking for new unique delicious ways to use it. This recipe was amazing & did not disappoint. It was packed with SO much flavour & was a huge hit. Thanks for this, it’s a keeper!
Truly appreciate the way you made this delicious Salmon. Everything is so nicely described that really helped me lots. I ma looking forward for more such recipes in future too.
Thank you so much, Mobasir! I really appreciate your feedback :) So glad you enjoyed this!
Thank you for this recipe! I have smoked salmon my son got at a great price and I needed a good way to use more of it up! Of course one bagel a day has helped! Yum! I’m gonna try to do this with zucchini bc I don’t have baby tomatoes. Gish I hope I remember to tell you how it turned out. Sorry No insta-gram over here so I cant send you a pic there. Again, thanks for what looks to be a great recipe for an easy dinner!
Hi Dee! I’m so excited for you to try this out. It’s one of my favorites :) Please let me know how it is!
How many eggs do you use?
Hi Amy, 6-8 eggs will work for this recipe.
Thank you! I plan on trying this sometime this week!
You’re so welcome, Amy. I hope you love it! If you make it, snap a pic and tag me on Instagram! I’d love to see your creation and I’ll feature it in my monthly newsletter :)
Have a great week <3
what a fantastic fish meal.
Thanks, Dannie! Definitely my favorite frittata these days :)
I always enjoy reading your posts Dana! In addition to your delicious recipes, you have such a funny and relatable way with words. I can totally relate to how your mind works when your head hits the pillow. I’m pretty sure I’ve come up with most of my recipes through the same random, half sleepy thought process! Of course, tonight, I’ll just be thinking about this amazing frittata! Happy weekend!
Gosh, thanks Leanne! This made my day, haha.
I’m glad I’m no alone in the racing mind department. My husband likes to tease me, because I’m aways like, “I wonder if this would work… ” or “How about…
I’m *always* brainstorming recipes. Even when I shouldn’t be. Oi.
I love this easy and quick recipe of frittata.I usually make with veggies and lot of dill leaves and I love your idea of using smoked salamon in it. Beautiful clicks too !!
I have never tried frittata before. I like your easy to follow and well-balanced recipe, great for any day. Beautiful and clear pictures.
This is gorgeous and it is a great way to get some healthy protein to start the day. This is great for those who are watching their carbs but still want a yummy and filling breakfast.
Cooking in a cast iron skillet makes food taste wonderful. This recipe looks wonderful
Thanks Kallee, I agree! Nothing beats a nicely seasoned skillet. This one in particular belonged to my late grandmother, so it’s got some sentimental history, too.
Heck yes to frittatas! I’ve been searching for a straightforward recipe and this just does the trick – can’t wait to try this out for breakfast, lunch AND dinner! Such beautiful photos too Dana!
A lox bagel-inspired frittata?! I think we just became best friends.
(And being a cat mom totally counts! Unless you’re like me, and you’re basically your cat’s domestic help.)
Haha—spoken like a true cat person. You couldn’t be more right, Riz. She’s got me tied around her paw like no other ;)
Frittatas are a “thing” in our house, and while I usually fill them full of veggies from the fridge that need to be used up, this recipe is ideal for my West Coast seafood loving self! Perfect!