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This savory smoked salmon brunch frittata is an energy-boosting, flavorful egg dish that is perfect for brunch and beyond! With just 15 minutes of prep, this will be your next easy breakfast favorite.
Looking for more easy and delicious breakfast recipes? Don’t miss this Fresh Asparagus Herb And Ham Frittata and Hale and Hearty Waffles.
Quick Look: Smoked Salmon Brunch Frittata Recipe
- ⏲️ Prep Time: 15 minutes
- ⏲️ Cook Time: 35 minutes
- ⏲️ Total Time: 50 minutes
- 👨👩👧👦 Servings: 8 servings
- 🌽 Cuisine & Heritage: American
- 🍽️ Calories: 300 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: Gluten Free; can be made Dairy Free
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Stovetop/Oven
- 🌶️ Flavor Profile: creamy, flavorful egg filling with aromatics and smoky, savory salmon and briny capers.
- 🔑 Top Tip: Use full fat dairy, like heavy cream, whole milk, and cream cheese to keep the frittata custardy and luscious.
- 🍷 Drink Pairings: Pair with coffee, tea, or freshly squeezed juice for a refreshing breakfast.
- ❄️ Storage: Refrigerate leftovers tightly covered or in an airtight container for 3-4 days, then reheat gently in a skillet or in the microwave.
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Why You’ll Love This Recipe
- Wonderful Flavor, Elegant Presentation: A super-velvety egg mixture is combined in a cast iron skillet with “all things wonderful.” Eggs, heavy cream, a bit of my Easy Homemade Smoked Salmon, chopped fresh dill and snipped chives, red onion, cream cheese, and briny capers bake together and compose this gorgeous oven baked smoked salmon frittata.
- Easy to Change Based on Your Taste: Feeling Mediterranean? Swap the cream cheese for softened Feta or a sharp aged goat cheese. Toss in a handful of chopped fresh spinach or mustard greens. Roma tomatoes and sundried tomatoes enhance this frittata tenfold bringing brightness to each bite. I am tossing in leftover hash brown potatoes and the result is fabulous!
- Easy to Make & Make-Ahead Friendly: This frittata is easy to make, and leftovers may be easily reheated in mass or in single portion.
“The smoked salmon gave such a rich flavor and the cream cheese made it super creamy that was just perfect. Yum! Such a delicious and memorable brunch that I shared with neighbors. Already looking forward to the next time I make this!”
Table of Contents
Ingredients
Curious what sort of ingredients you need for this smoked salmon brunch frittata? Grab these key ingredients, and you’ll be ready to start cooking!
- Smoked Salmon: This is a perfect make-ahead ingredient (if you smoke your own) that can be incorporated into other dishes, or served as a stand alone elegant appetizer when offered with good char-grilled bread and briny capers. It tastes fantastic in this frittata!
- Cream Cheese: Adding cream cheese makes this frittata even more creamy and delicious! Substitute with half of a cup of whole milk cottage cheese if you prefer.
- Capers: I love the flavor combination of capers and salmon, and it really shines in this recipe. You can also used finely chopped green olives if you don’t have capers.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Change Up the Cheese: If cream cheese isn’t your preference, use an equal amount of full-fat cottage cheese.
- Add Seasonal Vegetables: A handful of cooked spinach, sautéed mushrooms, or even some asparagus tips for a wonderful texture and flavor.
- Try Different Herbs: Dill and chives are classic companions for smoked salmon, but fresh parsley, basil, or even tarragon can also be lovely.
How to Make Smoked Salmon Brunch Frittata
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Egg Mixture
Place eggs, heavy cream, whole milk, and the Dijon into the barrel of a food processor. Pulse 8 to 10 times or until eggs are frothy and ingredients are well incorporated. Add salt and pepper and pulse 2 more times.
2
Sauté the Aromatics
Cook the leeks and red onion in a buttered skillet until soft, about 3 minutes. Add the shallot and cook for 1 minute, then remove from the heat.
3
Assemble the Frittata
Scatter the chives, half the dill, any add-ins, smoked salmon, cream cheese cubes, and half the capers over the sautéed aromatics.
Pour the egg mixture over the salmon and other ingredients in the skillet. Top with the crumbled goat cheese.
4
Cook the Frittata
Cook for 3 minutes over medium heat, undisturbed. Avoid the urge to move or stir the eggs in any way. Carefully transfer the skillet to the preheated oven.
Bake until the top is golden brown and the frittata is set, about 35 minutes.
5
Garnish & Serve
Let the frittata cool for 5 minutes, then garnish with the remaining capers and torn dill. Cut and serve warm. Enjoy with other brunch favorites!
Recipe FAQs
Yes, smoked salmon is a beautiful addition to a frittata. Scatter bite-sized pieces of smoked salmon over the egg mixture just before cooking. Since it’s already cured, it only needs gentle heat to warm through.
The real “secret” is using a small amount of full-fat dairy (such as whole milk, heavy cream, cottage cheese, or cream cheese) in the egg mixture to create a custardy, tender texture rather than something dry or rubbery. Proper seasoning and pulling the frittata from the oven while the center is still slightly jiggly are just as important to ensure a great result.
The biggest errors are overcooking (which leads to a dry, spongy texture), not sautéing the vegetables in advance (causing excess moisture), under-seasoning, and overcrowding the pan with too many fillings.
Serving Suggestions
This smoked salmon brunch frittata is a hot dish that is perfect for breakfast, brunch, or any other meal. Round out your brunch spread with other favorites, like Spinach Bacon and Bleu Cheese Quiche, Apple And Yogurt Parfaits, or Creamy Polenta with Eggs & Mediterranean Greens.
If you’re looking for something sweet to go with your morning coffee, don’t miss these recipes for Huguenot Church Blueberry Brunch Cake, Berry Good Cornmeal Streusel Muffins, and Apple Cranberry Cheddar Muffins.
Expert Tips
- Use full-fat dairy. Using heavy cream, whole milk, and cream cheese keeps your frittata custardy and luscious with a great texture.
- Sauté the aromatics for the best flavor. This also prevents excess moisture from making the frittata watery.
- Use a well-seasoned cast-iron or oven-safe skillet that conducts heat evenly to avoid sticking and uneven cooking.
- Remove the frittata from the oven when the center is just set and still slightly jiggly to prevent overbaking.
Other Easy Breakfast Recipes
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Cheddar Bay Biscuit Breakfast Casserole with Sausage and Eggs
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Ham and Swiss Croissant Breakfast Casserole
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Smoked Salmon Frittata
Equipment
- 10 to 12-inch cast iron skillet or other oven-safe skillet
Ingredients
For the Frittata
- 10 large eggs, at room temperature
- ½ cup heavy cream
- ⅓ cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon Kosher salt
- 2 tablespoons unsalted butter
- ½ cup leeks, thinly sliced
- ½ cup red onion, thinly sliced
- ¼ cup shallot, minced
- 2 tablespoons chives, fresh, chopped
- 2 tablespoons dill, fresh, torn, divided
- 8 tablespoons cream cheese, cubed; substitute with ½ cup whole milk cottage cheese
- ½ cup smoked salmon, broken into bite-sized chunks
- 1 tablespoon capers, drained and rinsed
- 2 tablespoons crumbled goat cheese
Optional Add-Ins
- ½ cup leftover hash brown potatoes, at room temperature
- 2 medium Roma tomatoes, in ¼-inch slices
- ¼ cup sundried tomatoes, well-drained, chopped
- ½ cup fresh spinach, chopped
- ½ cup fresh English peas
Instructions
- Preheat the oven to 400° F.
- Place eggs, heavy cream, whole milk, and the Dijon into the barrel of a food processor. Pulse 8 to 10 times or until eggs are frothy and ingredients are well incorporated. Add salt and pepper and pulse 2 more times.
- Add butter to a heavy cast iron or other oven-proof skillet over medium heat. Add the leeks and the red onion and sauté until soft, about 3 minutes. Add the shallot and sauté 1 minutes more. Remove the skillet from the heat.
- Using a metal spatula, loosen the leeks and onions and shallot is there is any sticking.
- Scatter the chives, half the dill, any add-ins (I am using leftover hash brown potatoes which I have brought to room temperature), the smoked salmon, the cream cheese cubes, and half the capers.
- Pour the egg mixture over the salmon and other ingredients in the skillet. Top with the crumbled goat cheese.
- Cook for 3 minutes over medium heat, undisturbed. Avoid the urge to move or stir the eggs in any way. Carefully transfer the skillet to the preheated oven.
- Bake until the top is golden brown and the frittata is set; about 35 minutes. Cool for 5 minutes, then garnish with the remaining capers and torn dill. Cut and serve warm.
Notes
- Use full-fat dairy. Using heavy cream, whole milk, and cream cheese keeps your frittata custardy and luscious with a great texture.
- Sauté the aromatics for the best flavor. This also prevents excess moisture from making the frittata watery.
- Use a well-seasoned cast-iron or oven-safe skillet that conducts heat evenly to avoid sticking and uneven cooking.
- Remove the frittata from the oven when the center is just set and still slightly jiggly to prevent overbaking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! I could eat this food just with my eyes from the pictures so I decided to try it out today. Oh my… we loved it. Everyone, even the kids who are not that friendly with Mr. Salmon. haha. They loved it too. Thanks x
Greta, I love this recipe for the simplicity AND that it is NOT FISHY. I am glad you enjoyed the same experience. Jenny
Had a lovely brunch with these smoked salmon frittata! So flavorful and very easy to make. Can’t wait to get my mom to try these and I know she’ll absolutely love it as much as I did!
The smell of this frittata baking in the oven was incredible! It’s also so easy to make and absolutely delicious.
The smoked salmon gave such a rich flavor and the cream cheese made it super creamy that was just perfect. Yum! Such a delicious and memorable brunch that I shared with neighbors. Already looking forward to the next time I make this!
I made this for my friends at lunch today and everyone loved it! The smoked salmon added such a nice smoky flavor and the cream cheese made it so creamy. They asked for the recipe too.
The combination of smoked salmon, cream cheese, and dill was so flavorful. I also added some leftover hash browns for extra heartiness, and it was a great addition.
Just made this! Absolutely delicious. I didn’t have the chives or shallot so added a little more leek and red onion. Will definitely make it again.
Renee!!! Thank you for taking a minute to pop up this sweet comment! I’m thrilled to bits that you used leek here because it tells me it’s absolutely okay to add or sub regardless. You ALWAYS make my day! x – Jenny
I just pinned your awesome post to our Features board. Your post was featured on Full Plate Thursday,540 and thanks so much for sharing your talent with us! Come back to see us real soon.
Miz Helen
Miz Helen, thank you. Thank you for helping me to grow 🙂 I get a bit misty each and every time other bloggers help me to be better. xo – Jenny
Great recipe! But did I miss what to do with the other half of the capers?
Sarena, oh, I’m SO HAPPY you enjoyed the frittata! And apologies, as the remaining capers (along with any other garnishments you like) get scattered over the top when ready to serve! Thanks for dropping back by here to leave this sweet comment! x – Jenny
I have to say, this looks delectable. Enough so that I wish I hadn’t had my quota of eggs for the day…
Thank you so much for that! Please let me know if you try it, as it really is worthy of the ‘extra eggs!’