Smoked salmon frittata bakes up with minimal effort. Finished with goat cheese and fresh dill, it’s a cozy, flavorful meal that always looks impressive straight from the oven.
Holly’s Recipe Highlights
- Flavor: Rich and savory with buttery potatoes, creamy goat cheese, and smoky salmon paired with fresh dill and tender asparagus.
- Why Make It: Frozen diced potatoes make this frittata heartier while keeping prep quick and easy.
- Recommended Tools: A 10-inch oven-safe skillet lets you move from stovetop to oven for even cooking and a perfectly set frittata.
- Serving Suggestions: Serve with a spinach strawberry salad, some fresh fruit, or warm, crusty bread for a satisfying meal that works for brunch or dinner.
Ingredient Notes
- Eggs: Eggs are the base of this recipe and help hold the frittata together. Fresh eggs will give it the best texture, making it lighter and fluffier.
- Potatoes: Frozen diced potatoes are the built-in shortcut here, saving time while still giving you a hearty base.
- Asparagus: Roasted asparagus is best for quick prep and a better texture, adding a fresh, slightly caramelized flavor to the frittata. If you’re using fresh asparagus instead, give it a quick cook first so it stays tender.
- Salmon: Cold-smoked salmon is the best choice here for its smooth texture and light, smoky flavor that blends right into the frittata. Cut it into strips or bite-sized pieces so you get a little bit in every forkful.
- Goat Cheese: Goat cheese adds a creamy tang, giving the frittata a rich, balanced flavor. Cream cheese works well too, and keeps things extra smooth and mild.
- Variations:
- Swap the asparagus for spinach, baby greens, or zucchini, or add capers for a salty, briny deli-style twist.
- Skip the asparagus entirely and keep the smoked salmon, potato, dill, and goat cheese base.
How to Make a Smoked Salmon Frittata
- Cook potatoes in a skillet (full recipe below).
- Slice the salmon and chop the asparagus.
- Whisk eggs with cream, dill, salt, and pepper, and pour over the potato mixture.
- Top with goat cheese, then bake, and broil to finish.
Tips For The Best Frittata
- Cook Potatoes First: Cook the potatoes until fully tender before adding the eggs so the base is soft, not chewy.
- Mix Eggs Gently: Avoid overmixing once the eggs are whisked, as too much air can make the frittata puff up quickly and then fall.
- Scatter Salmon Evenly: Scatter the salmon throughout the skillet so every slice gets a little in each bite.
- Pull When Just Set: Remove the frittata from the oven when the center is just set, since it will continue cooking as it rests.
- Broil Briefly: Broil only until the top is golden, as goat cheese can brown quickly.
- Rest Before Slicing: Let the frittata rest for 5 minutes after baking for the cleanest slices.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended. Reheat in the microwave or at a low temperature in the oven, or serve chilled.
Easy Brunch Favorites
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Smoked Salmon Frittata
This smoked salmon frittata is packed with fluffy eggs, tender potatoes, roasted asparagus, goat cheese, and fresh dill for an easy brunch that looks impressive.
Equipment
Ingredients
Instructions
- Preheat oven to 400˚F.
- Heat olive oil in a 10-inch skillet. Add potatoes, cover, and cook 15 minutes, stirring occasionally.
- Slice salmon into 1" strips. Chop asparagus into 2" pieces.
- Remove skillet from heat, top potatoes with asparagus, salmon, green onion, dill, salt and pepper.
- In a medium bowl, whisk eggs, cream, dill, salt and pepper.
- Pour egg mixture over potatoes and top with goat cheese. Bake 12 to 14 minutes or until eggs are set.
- Broil 1 to 2 minutes. Cool 5 minutes before cutting.
Video
Notes
- Use fresh, high-quality ingredients for best results.
- Season the frittata well with salt, pepper, and herbs.
- Use an oven-safe skillet for even cooking and a nice crust.
- Let the frittata cool slightly before serving so that it is easier to slice and helps to set the texture.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Calories: 183kcal | Carbohydrates: 2g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 262mg | Sodium: 474mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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