Smoked Salmon Frittata
This healthy, smoked salmon frittata is the perfect breakfast (or Sunday brunch recipe). Filled with salmon, goat cheese, scallions, shallots and herbs, it’s naturally gluten-free, paleo-friendly and is sure to impress.
When it comes to meals, is there anything better than a Sunday brunch? I think not. Meeting up with friends for a casual, lounge-y morning…where breakfast and lunch co-mingle into one long, entertaining, enjoyable meal is the best.
In SoCal, I love The Beachcomber for brunch – where you’re literally sitting on the sand and listening to the waves crash while you eat scrumptious organic eggs. It’s perfect on a weekend just like this one, with gorgeous, 80 degree warm weather.
But if I’m the one in charge of actually making brunch, I think my favorite recipe might just be this smoked salmon frittata. In fact, it’s so good, you can eat leftovers for 4 days straight and never tire of it (meal prep at it’s finest).
I love healthy fats and Omega-3’s in my breakfast (which I mentioned on this recipe) – because it’s brain food and a great way to kick-start your morning. So I’ve loaded this frittata recipe with healthy smoked salmon and a variety of greens including leeks, scallions, parsley and dill. Can’t have smoked salmon without dill, right? And maybe cream cheese – but in this case we’re using goat cheese.
In addition to the goat cheese, I’ve whisked in some homemade yogurt with the eggs, to make this frittata recipe super creamy. But if you’re dairy-free, you could easily swap the dairy yogurt for coconut yogurt and omit the goat cheese. There’s so much flavor with the sautéed leek, shallot and scallions (and of course, the handfuls of herbs) that you definitely won’t feel this smoked salmon frittata is missing anything.
Frittatas are great because you literally throw a bunch of ingredients together and cook it. It’s unlike an omelette that you have to carefully flip or even a quiche where you need to make a gluten-free crust. In other words, it’s easy!
But there is one key to making the perfect frittata – and that’s to cook it low and slow. You don’t want the bottom browning too much before the inside has had a chance to firm up. Additionally, if you don’t want it sticking to your cast iron pan, be generous on the oil.
Much of the salmon and goat cheese will naturally sink to the bottom when your pour the egg mixture into the skillet. If you’d like more of those ingredients to show on top, for a restaurant-worthy looking frittata, here’s my food styling tip. Save a little of each of those ingredients (and maybe some dill) and carefully place those on top right before you transfer the frittata to the oven.
Smoked Salmon Frittata
- 1 leek, cleaned with white and light green parts diced
- 1 shallot, diced
- 3 scallions, thinly sliced
- 3 tbsp olive oil, divided
- 10 large eggs
- 1 cup yogurt, or dairy-free yogurt
- 1 bunch fresh parsley, roughly chopped
- 1 bunch fresh dill, roughly chopped
- 8 oz smoked salmon, torn into small pieces
- 4 oz goat cheese
- salt and pepper, to taste
- Heat one tablespoon of olive oil in a 10-inch cast iron skillet over medium heat. Add the leek, shallot and scallions and saute for 1-2 minutes, or until slightly translucent. Then, remove the vegetables to a plate and set aside.
- In a large mixing bowl, add the eggs and yogurt and whisk together. Stir in the herbs, smoked salmon, goat cheese, sauteed leek, shallot and scallions, salt and pepper.
- Once your skillet has cooled, clean it (or use a paper towel to quickly wipe it clean). Over low heat, add two tablespoons of olive oil to the skillet and ensure that the bottom is full coated.
- Pour the frittata egg mixture into the skillet and cook for 8-10 minutes, or until the sides are just starting to set.
- Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 minutes, checking on it every few minutes to ensure the top isn't browning too much. If the top cooks faster than the inside of the frittata, turn the broiler off and let it continue cooking in the oven.
- Serve the frittata with extra herbs.
- This is my favorite frittata pan (and what you see pictured).