Smoked Salmon Frittata

A plate with a slice of savory baked dish topped with herbs, accompanied by two round, golden-brown bread rolls.

5 from 27 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: spanish

Diet: Gluten Free

Servings: servings

Author: Jenny DeRemer

Cost: $0.88 per serving

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

US Customary - Metric

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