This Smoked Salmon Frittata is light, fluffy, and perfect for brunch! Made with eggs, dill, capers, smoked salmon, cream cheese, red onion, and tomatoes, this flavorful egg dish is always a crowd-pleaser! Delicious warm or cold.
Smoked Salmon Frittata
Mother’s day is right around the corner, and if your family is anything like mine, that means taking the time to honor the (AMAZING) woman who gave you life. For my family this means gathering under one roof, making a ton of food (and noise), and just spending time together. AKA All of the things mama loves.
This year I’m on brunch duty and I’m prepared! The tulips are ordered (pink, yellow, and orange), my apron is pressed (kinda), and my menu is S-E-T. I’ll be making a batch of these strawberry rolls with vanilla glaze, a few pitchers of my tangerine mimosas, this spinach and potato breakfast hash, and lastly but certainly not least, this smoked salmon frittata. Not a bad spread, right?
salmon frittata recipe
A few of my favorite things about this easy brunch dish:
1) TASTE. You guys, there is so much flavor packed into this recipe. I’m talking dill, smoked salmon, red onion, fresh tomato, scallions, and a silky swirl of cream cheese. If you love loaded lox bagels, you’ll LOVE this frittata. It’s a smoked salmon lovers dream.
2) Easy breezy assembly and serving. This dish gets whisked together in one bowl, poured into a skillet, baked in the skillet, and served in the skillet. This means very few dirty dishes. AMEN!
3) If, for some reason, you have leftovers – they’re delicious cold (or warm) the next day. In fact I made S one of these frittatas right before I left for this trip so he wouldn’t have to worry about lunch this week (can you say spoiled food blogger boyfriend?).
Alright my friends, grab your eggs and get cracking! xoxo
More Smoked Salmon Recipes:
- Smoked Salmon and Avocado Eggs Benedict
- Smoked Salmon & Gruyere Grilled Cheese
- Smoked Salmon and Cream Cheese Cucumber Bites
More Frittata Recipes:
Smoked Salmon Frittata
- 10 large eggs
- 1/2 cup heavy cream
- 1/3 cup whole milk
- 2 tablespoons scallions, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons butter
- 3/4 cup red onion (about 1 large red onion), thinly sliced
- 4 ounces cream cheese, cut into small cubes
- 4 ounces smoked salmon, cut into large strips
- 2 Roma tomatoes, cut into thin slices
- 1 tablespoon capers
- Preheat the oven to 400 degrees (F). Carefully crack eggs into a medium-large bowl; whisk eggs until well beaten and frothy; about 2 minutes by hand. Whisk in heavy cream, milk, scallions, dill, black pepper, and salt; mix well to combine; set aside. In a large ovenproof skillet, melt the butter over medium heat. Once it's completely melted add egg mixture to skillet. Quickly layer the red onion, cream cheese, smoked salmon, tomatoes, and capers on top of the eggs. Cook for 4 minutes over medium-heat without stirring or moving the eggs in any way. At this point carefully transfer the skillet to the oven.
- Bake until the top is golden brown and the frittata is set; about 35 minutes. Cool for 5 minutes, then cut and serve warm.
This frittata was an excellent choice for Father’s Day brunch. I had to omit the scallions, red onions and capers, but used a whole diced shallot it it’s place. I thought the capers would be too much salt in this recipe. I took a couple other reviewers advice and turned off the heat on stove top when I was adding the additional ingredients after the eggs just started to set. It didn’t take long to bake up in a 12” pan, it was less than 15 minutes. This was my first attempt at a frittata, and this recipe was a big hit with everyone. Thank you for this keeper!
this looks amazing. can i leave out the heavy cream ( they don’t make this lactose free !)? or what can i substitute for heavy cream. many thanks.
Barb Feyerer says
Looks great. I am doing several breakfast casseroles for brunch. Do you think I could cook this on top of the stove using a covered fry pan?
This is a great recipe for a picnic.I made it for an Easter picnic, absolutely wonderful cold. Tried it last weekend using tuna in olive oil and spring onions instead of smoked salmon.
I’m so happy you’re enjoying this frittata recipe, Mark! And thank you for sharing your adaptions – they sound delicious.
Lan Tra says
This is awesome post, the food really looks delicious.
I don’t have a skillet. Do you think I can use a regular baking pan? Btw this looks absolutely amazing!!
Hi Elizabeth. I’ve honestly never tried making this in anything but a skillet, so I cannot say for sure. If you do try, make sure you use a large enough baking pan as there is a lot of liquid and it puffs up a little bit while baking. I would also keep an eye on it as it bakes, as the done time may change depending on the size/shape of the pan you use. Please let me know how it turns out 🙂