Summer Egg Frittata with Smoked Kippers
This summer egg frittata with smoked kippers is loaded with seasonal veggies and sharp white cheddar. Serve it up for weekend brunch or a lazy weeknight dinner!
This recipe is sponsored by King Oscar | Thanks for supporting the brands I love and trust.
I think we all need to indulge in brunch at home a little more often. Most big cities are peppered with trendy brunch joints flaunting an exposed brick wall and some sort of Eggs Benedict, reinvented. But being able to enjoy a late breakfast (or is it an early lunch?) in the comfort of your own home is blissful, too. There’s something to be said about drinking mimosas in your pajamas ;)
This frittata is an easy way to bring summer-y brunch vibes to your table without having to get yourself together early enough to beat the church crowd. I like to hit up the Farmers market on the weekends when I’m planning something ultra seasonal.
Baby leeks, zucchini, and mushrooms seemed like a shoe-in for this creamy and custardy egg frittata. The shining star, however, are the smokey meaty bits of kipper snacks.
What are kipper snacks?
Kipper snacks are a traditional European snack of high-quality wood-smoked herring fillets. King Oscar keeps with the tradition by supplying fillets that are authentically wood-smoked. No artificial flavoring is used, and you can definitely tell when you taste them. Further to that, their wild-caught herring is sustainable and certified by the Marine Stewardship Council (MSC). You’ll now see the blue badge of certification right on the package.
Kipper snacks definitely don’t need to be fussed with. Like any smoked fish, they’re delicious right out of the can and slapped onto a cracker. But I wanted to show off their flexibility. Their true smokey flavor offers something big, and I encourage pescetarians (or anyone who doesn’t eat pork) to use them in place of bacon. They really do the trick. See this clam chowder for reference ;) I used KO’s Kipper Snacks instead of bacon in that recipe and it was unbelievable.
Hope you’re having a great week, and I’m sending you happy brunch vibes for this weekend :)
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Get the Recipe:
Summer Egg Frittata with Smoked Kippers
- 12 eggs
- 3 TBSP full-fat dairy, like whole milk, heavy cream, or half and half
- 1/2 tsp kosher salt, plus an extra pinch for the veggies
- 1 cup shredded sharp white cheddar, plus extra for topping, Feel free to swap for a cheese of your preference
- 1-2 TBSP olive oil
- 1 cup sliced baby leeks (firm white and light green part only), You can replace 3 baby leeks with 1 large leek
- 2 cups sliced baby bella or cremini mushrooms
- 1 cup sliced zucchini
- 2 cloves of garlic, grated or minced
- 1 3.25 oz tin of King Oscar's Kipper Snacks, drained and roughly chopped
- Cracked black pepper
- Chopped fresh chives, for garnish.
- Preheat the oven to 425º F.
- Crack the eggs into a medium mixing bowl. Add the milk and the salt. Whisk until the egg yolks and whites are well blended. Add the cheese, and give the mixture a quick whisk to blend. Set the mixture aside.
- Heat the olive oil (until it shimmers) in a 12″ cast iron skillet or oven-safe non-stick skillet. Add the mushrooms and leeks. Simmer for 2-3 minutes, stirring occasionally, until semi-tender. Add the zucchini, and cook until they're tender—about another 2-3 minutes. Add the garlic and the kippers, stirring to incorporate them with the veggies. Simmer for another minute or so.
- Give the eggs another quick whisk and carefully pour the mixture into the skillet, over the vegetables. Stir with a spatula to combine and distribute the mixture evenly across the skillet. Sprinkle the reserved cheese over the frittata, and let the frittata cook over the stove for about a minute to set the edges. (You'll see the edges slightly change color). Place the frittata in the oven, and bake for 7-10 minutes. When done, remove from the oven and let the frittata stand to cool for about 5 minutes before slicing into it.
- Garnish with freshly chopped chives, slice into appropriate portions, and serve.