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Egg frittata skillet.

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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!


  • 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.