Smoked Salmon Brunch Frittata

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An energy-boosting flavorful egg dish that is perfect for ‘Brunch and beyond’ starts by whipping up a savory Smoked Salmon Brunch Frittata.

Start your weekend off right with this delicious hot or cold crowd pleaser.

Brunch duty simply means batching everything you LOVE about breakfast AND lunch into one gigantic Smörgåsbord of your absolute favorite foods! And today’s smoked salmon frittata is the starting point for any fantastic Brunch menu.

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.

The beauty of this dish? Geez, where do I begin? 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. Heck, I am tossing in leftover hash brown potatoes and the result is FABULOUS!

This recipe for smoked salmon frittata has endless possibilities, not to mention it’s EASY and leftovers may be easily reheated in mass or in single portion.

Invest once, care for it, and enjoy the spoils of your efforts from it for years to come. Smokers and gas grills. Barbecue necessaries, click any image for pricing.

Brunch is just FUN, especially if you live in a neighborhood where friends bicycle over on Saturday mornings, or drop in midday to shoot the breeze. Give ’em a reason to swing in!

Our home has a big front porch with lots of white wicker chairs and tables, and pots filled with showy red geraniums. I may be biased, but IT’S INVITING! And occupying the front porch with a cocktail in the evening or a cuppa joe in the morning always seems to lead to neighbor drop-ins.

A hot cuppa will surely secure any visitor to my porch for more than a minute. But a slice of smoked salmon and cream cheese frittata guarantees me a good long and seriously overdue impromptu reunion with my neighbors!

As the planet begins to open up again, an organized Brunch is in the works. After all, I’ve been asked about an encore appearance of my Strawberry Rhubarb Soother…now THAT’S the start of any good gathering!

An Easy Homemade Smoked Salmon Filet is the basis for many other dishes, too. I smoke enough salmon to enjoy in multiple recipes.

Smoked salmon is one of those make-ahead ingredients 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. If you enjoy the rich earthy smokiness of a good smoked fish, Easy Homemade Smoked Salmon needs to be your next kitchen conquest!

I always gather recipes that specify smoked salmon and add up the total amount(s) that I’ll need. I then often add 1/4 to 1/2 pound to those measure(s) so I’ll have extra for bagels, appetizers, or just snacking.

Follow my method for Easy Homemade Smoked Salmon here. Accomplish this fête on your gas grill, charcoal or electric smoker, charcoal grill, or stovetop grill. You needn’t any fancy equipment. A few rudimentary items you’ve got around the house to build a primitive one-time smoker box.

The key to the success of EVERY smoke is the prep time leading up to that smoke. In the case of salmon, the prep will take hours compared to the mere minutes to cook and smoke it. PLAN AHEAD.

Easy Homemade Smoked Salmon

Jenny DeRemer

If you enjoy the rich earthy smokiness of a good smoked fish, Easy Homemade Smoked Salmon needs to be your next kitchen conquest!

5 from 5 votes

Servings: 8 servings

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Print Recipe Pin Recipe Rate Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine spanish

Servings 8 servings

Calories 300 kcal

Equipment

• ▢
  10 to 12-inch cast iron skillet or other oven-safe skillet

Ingredients

 

• ▢ 10 large eggs brought to 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 cut into small cubes; may substitute 1/2 cup whole milk cottage cheese
• ▢ ½ cup smoked salmon broken into bite sized chunks
• ▢ 1 tablespoon capers rinsed and well drained
• ▢ 2 tablespoons crumbled goat cheese

optional add-ins

• ▢ ½ cup leftover hash brown potatoes brought to room temperature
• ▢ 2 medium Roma tomatoes sliced 1/4-inch thickness
• ▢ ¼ cup sundried tomatoes well-drained, chopped
• ▢ ½ cup spinach fresh, 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.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 13gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 281mgSodium: 380mgPotassium: 448mgFiber: 2gSugar: 5gVitamin A: 1440IUVitamin C: 12mgCalcium: 99mgIron: 2mg

Did you love this recipe?Leave a comment and Let me know how it was!