Smoked salmon frittata is one of my favorite savory breakfasts. It’s packed with smoked salmon, zucchini, spinach, and soft goat cheese, so it’s full of flavor but still light and healthy — perfect for busy mornings or lazy weekend brunch.
What is a frittata?
A frittata is an Italian-style baked omelet. It’s very quick and easy to make – just sauté any vegetables you like, pour lightly whisked eggs over them, add some cheese or another protein, and bake. In about 20 minutes, you have a delicious, light meal ready to serve.
Ingredients
Creamy, spreadable goat cheese is just perfect with smoked salmon, but if you can’t find it or don’t like it, you can use any cheese you enjoy, such as cream cheese, feta, mozzarella, or Brie/Camembert. Since mozzarella and cream cheese are quite mild, I recommend adding about 2 tablespoons of grated Parmesan to the egg mixture for more flavor.
Spinach is optional and can be omitted. You can also use frozen spinach – just thaw it first.
You can swap the zucchini for other vegetables, for example, small broccoli florets.
Instead of heavy cream, you can use milk to make the frittata lighter and lower in calories, but it will also be less rich and creamy.
I used cold-smoked salmon, but hot-smoked salmon works as well (I still prefer the cold-smoked version). You can even add leftover baked salmon if you have some on hand.
How to make it step-by-step
What kind of equipment do you need:
It’s best to make the frittata in an ovenproof frying pan (cast iron skillet or other skillet that can be put in the oven), but if you don’t have one, you can saute the vegetables in any pan, then transfer them into a baking dish. Next, you pour in the eggs and bake until they are set – you need to clean two pans instead of one, but the dish is equally delicious.
Another way to make this frittata is to make individual servings in a muffin pan. You can line the pan with muffin liners or just brush it thoroughly with oil. These small-serving frittatas will be baked much quicker (you just need to check if the eggs are set).
Step by step:
- Sauté the zucchini in a pan, then add the garlic and spinach,and cook until the spinach is wilted.
- Beat the eggs with cream and spices, then add to the vegetables in the pan (or if you don’t have an oven-proof pan, add the egg mixture and vegetables into a baking dish).
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3. Lay cut into smaller pieces smoked salmon on top.
4. Add the cheese in between the salmon pieces.
5. Bake until the eggs are set (the frittata shouldn’t be jiggly in the middle).
Enjoy!
Storage
This frittata tastes great hot and cold, so it’s perfect for meal prep, work lunch, or a picnic! It also makes a great make-ahead breakfast.
Store it in the fridge for up to 3 days. You can reheat in an oven preheated to 320°F / 160°C for a couple of minutes until the omelet is warm. Make sure not to bake it for too long, or it will be dry.
Perfect recipe to make for a crowd
If you’re having guests for breakfast/lunch, this is the perfect recipe to serve them. You can double it or even triple it and bake it in a very large baking dish. The baking time will be a little longer, but not much; it mostly depends on how thick the omelet is, so just check if the eggs are set.
Other breakfast recipes you may like
- Chocolate omelet
- Breakfast tacos (scrambled eggs and chorizo tacos)
- Smoked trout spread with eggs and cream cheese
- Avocado Egg Salad Recipe – light and refreshing
- Harissa, scrambled eggs, avocado, and coriander sourdough toast
- Smoked salmon pancakes with cream cheese and honey mustard sauce
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Smoked Salmon Frittata
składniki
- 6 large eggs
- ½ cup (120ml) milk
- ¼ cup (60ml) heavy cream 30-36%, or milk
- 1 teaspoon French or Italian Seasoning
- salt and pepper to taste
- 1 tablespoon frying oil
- 1 small zucchini 6 oz/170g
- a large handful fresh spinach 2 oz/50g
- 3 cloves garlic
- 3.5 oz cold-smoked salmon 100g
- 2 oz soft goat’s cheese 60g
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wykonanie
- Preheat the oven to 400 °F (200 °C).
- Whisk the eggs with milk, dried herbs, and cream together, season with salt and pepper, set aside.
- Cut the zucchini in half lengthwise and then into ¼-inch (5mm) slices.
- Rinse the spinach thoroughly and pat dry (when using thick and big leaves, cut off the stalks), chop the garlic finely.
- Heat the oil in a frying pan, add the zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.
- Add the spinach and garlic, cook for 30 seconds or until wilted (thicker and larger spinach leaves need to be cooked a little longer).
- If you are using an ovenproof frying pan – pour the egg mixture over the vegetables, stir, cook for about 2 minutes (without stirring) over medium-low heat. Take the pan off the heat, add the salmon pieces and goat’s cheese (divided with a teaspoon into small portions or crumbled) on top. Put the frittata in the oven and bake for about 10-15 minutes or until the eggs are set.
- If your pan is not suitable to put in the oven – spread the zucchini and garlic at the bottom of a round baking dish, pour the egg mixture over the vegetables, and place the salmon pieces and goat cheese (divided with a teaspoon into small portions) on top. Bake for about 20-25 minutes or until the eggs are set.
- The baking time will depend on the size of the baking pan, also every oven bakes a little differently. To check if the frittata is ready, just shake slightly with the pan – it should not be jiggly in the middle.
- Enjoy!
uwagi
- This frittata tastes best warm, but can also be eaten cold, for example as a lunch for work or you could take it for a picnic!
- Creamy goat cheese is just perfect with smoked salmon, but if you can’t get it or don’t like it, you can use any other cheese that you like, for example: cream cheese, mozzarella, feta, brie/camembert. Mozzarella and cream cheese taste rather neutral, so I recommend adding about 2 tablespoons of grated Parmesan cheese to the egg mixture.
- Spinach can be omitted. You can also use frozen spinach (thaw it first).
- You can also use other vegetables instead of zucchini, like broccoli (cut it into small florets).
- Instead of heavy cream, you can use milk to make it more calorie-friendly, but the frittata will be less rich and creamy.
- I used cold-smoked salmon, but hot-smoked salmon can also be used (I prefer the cold-smoked salmon).
- Calories = 1 small serving (1/3 of the recipe).
1 komentarz
Laura
8 lipca 2023 o 22:51Excellent- I substituted low fat yogurt for the heavy cream. In my electric oven it took closer to 35 minutes. We really enjoyed this and will make it again- I may also slice some tomatoes to put on top for more color!