Smoked Salmon Frittata

A Perfect Smoked Salmon Frittata: Your Guide to a Luxurious Breakfast

Creating a restaurant-worthy smoked salmon frittata at home is easier than you might think. This protein-rich, flavorful dish combines the delicate smokiness of salmon with fluffy eggs and fresh herbs for a breakfast that feels special yet comes together in minutes.

Ingredients:

• Main Ingredients:

– 8 large eggs
– 1/3 cup heavy cream
– 4 oz smoked salmon, torn into pieces
– 1/2 cup cream cheese, cut into small cubes
– 1 small red onion, thinly sliced
– 2 tablespoons fresh dill, chopped
– 2 tablespoons butter
– Salt and pepper to taste

• Optional Additions:

– Capers (2 tablespoons)
– Cherry tomatoes, halved
– Baby spinach leaves
– Everything bagel seasoning

• Pro Tips:
– Room temperature eggs create a fluffier texture
– Wild-caught smoked salmon offers the best flavor
– If dairy-sensitive, replace cream with unsweetened almond milk
– Contains fish and dairy – not suitable for those with related allergies

Step-by-Step Instructions:

1. Preparation (10 minutes):
– Preheat your oven to 375°F (190°C)
– Whisk eggs and cream until well combined and slightly frothy
– Season with salt and pepper (go easy on salt as smoked salmon is already salty)

2. Cooking Base (5 minutes):
– Heat a 10-inch oven-safe skillet over medium heat
– Melt butter until it starts to foam
– Add sliced onions and cook until softened (about 3 minutes)

3. Assembly (5 minutes):
– Pour in egg mixture
– Distribute cream cheese cubes evenly
– Add torn smoked salmon pieces
– Sprinkle fresh dill
– Let cook until edges start to set (2-3 minutes)

4. Finishing (12-15 minutes):
– Transfer skillet to preheated oven
– Bake until center is just set (12-15 minutes)
– Center should slightly jiggle when gently shaken

Key Details:

🕐 Total Time: 30 minutes (Prep: 10 mins | Cook: 20 mins)
🍽️ Servings: 6 people
🔥 Calories: ~285 per serving
⚙️ Equipment: 10-inch oven-safe skillet, mixing bowls, whisk

Pro Tips & Variations:

– Don’t overbeat the eggs – this can make the frittata tough
– For a richer flavor, try hot-smoked salmon instead of cold-smoked
– Add a splash of white wine vinegar to the onions while cooking for extra depth
– Sprinkle everything bagel seasoning on top before baking for a delightful crunch

Storage Instructions:

– Refrigerate leftovers in an airtight container for up to 3 days
– Reheat individual slices in microwave for 30 seconds
– Can be frozen for up to 1 month (though texture may change slightly)
– Best served fresh and warm

Frequently Asked Questions:

Q: Can I make this ahead of time?
A: Yes! Prepare up to 24 hours in advance and reheat gently before serving.

Q: My frittata deflated after coming out of the oven. What went wrong?
A: This is normal! All frittatas deflate slightly as they cool.

Q: Can I use regular salmon instead of smoked?
A: Yes, but cook it first and expect a milder flavor profile.

Q: My frittata stuck to the pan. How can I prevent this?
A: Ensure your skillet is well-buttered and properly preheated before adding eggs.