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Egg frittata skillet.

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!
Author Dana Sandonato


  • 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.


*Serves 4 hungry people, or 8 as a side.
A frittata should be trembling and barely set with a custard-like texture. I suggest checking on the frittata a few minutes before it's supposed to be ready to prevent it from over-baking.