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.
Smoked Salmon Frittata
This fluffy and slightly smokey frittata brings the elements of the lox bagel to your eggs for a fabulous breakfast, brunch, lunch, or breakfast for dinner.
- 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).
*Servings: 4 hungry people or 6 people eating this as a side.