Breakfast + Brunch / Food / Main Dishes / Pescetarian

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.

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5 from 7 votes

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.
Course Breakfast, Brunch
Cuisine Pescetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Dana Sandonato


  • 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.


  • Alex B
    May 31, 2020 at 1:00 pm

    5 stars
    Outstanding and simple. I forgot to add the cheese before the egg/cream mix so I added the cheese on top and it gave it a golden brown crust when cooked which looked great. How do I attach a picture?

    • Killing Thyme
      June 1, 2020 at 10:53 am

      The golden brown crust sounds incredible, Alex! I’m so glad you enjoyed this. I don’t think there’s a way to attach a photo in the comments unfortunately. But if you have an Instagram account, you can post it there and tag @killing__thyme! Would love to see it :)

  • Jill
    April 26, 2020 at 1:47 pm

    Can’t wait to make this because ai have smoked salmon, capers, fresh dill, and tomatoes I need to use up ASAP! Is there any adaptations to the recipe if making in muffin tins (other than cooking time)? I love having smaller pieces to freeze for later.

    With gratitude,

    • Killing Thyme
      April 28, 2020 at 10:42 am

      Hi Jill!
      I’m with you on egg muffins. I’ve been making them so much. I haven’t tried to make them with this recipe in particular, but I’m going to go ahead and assume you can get away with doing exactly as the recipes says, then plopping the mixture into muffin tins. Like you said, cooking time is pretty much the only thing that will likely change. Please keep me posted! I’d love to know how they turn out :)

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  • Lisa
    January 1, 2019 at 1:01 pm

    5 stars
    Fantastic recipe. I used 8 eggs and the heavy cream. I reduced the salmon by a little and didn’t add salt. Ended up salting at the table. Sodium level in smoked salmon really varies. Next time I will increase the quantity of onion, tomatoes and dill. I used crumbled goat cheese and shredded parm. So yummy! Thanks for the recipe

    • Killing Thyme
      January 1, 2019 at 1:49 pm

      So glad you enjoyed this, Lisa! It’s one of my favorites :)
      Thanks for taking the time to leave some feedback!

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  • Amy
    June 25, 2018 at 1:56 pm

    How many eggs do you use?

    • Killing Thyme
      June 25, 2018 at 2:01 pm

      Hi Amy, 6-8 eggs will work for this recipe.

      • Amy
        June 25, 2018 at 2:35 pm

        Thank you! I plan on trying this sometime this week!

        • Killing Thyme
          June 25, 2018 at 2:36 pm

          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

  • dannie
    June 5, 2018 at 4:49 am

    5 stars
    what a fantastic fish meal.

    • Killing Thyme
      June 5, 2018 at 9:31 am

      Thanks, Dannie! Definitely my favorite frittata these days :)

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  • Leanne | Crumb Top Baking
    April 27, 2018 at 8:23 pm

    5 stars
    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!

    • Killing Thyme
      May 10, 2018 at 9:50 am

      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.

  • Jolly
    April 27, 2018 at 3:30 pm

    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 !!

  • Jagruti
    April 27, 2018 at 2:58 pm

    I have never tried frittata before. I like your easy to follow and well-balanced recipe, great for any day. Beautiful and clear pictures.

  • Vicky
    April 27, 2018 at 1:37 pm

    5 stars
    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.

  • Kallee
    April 27, 2018 at 1:15 pm

    Cooking in a cast iron skillet makes food taste wonderful. This recipe looks wonderful

    • Killing Thyme
      May 10, 2018 at 9:51 am

      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.

  • Jessica
    April 27, 2018 at 11:17 am

    5 stars
    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!

  • Riz | Chocolates & Chai
    April 27, 2018 at 10:34 am

    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.)

    • Killing Thyme
      May 10, 2018 at 9:52 am

      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 ;)

  • Elaine
    April 27, 2018 at 10:33 am

    5 stars
    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!


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