Smoked Salmon Frittata
This Smoked Salmon Frittata is a high-protein, herb-packed brunch recipe made with smoked wild salmon, fresh goat cheese, dill, and chives. Ready in less than 40 minutes and tasted great cold for meal prep all week.
Servings: 6
Ingredients
- 1 large shallot sliced
- 2 tablespoons olive oil
- 10 eggs
- 1 cup whole milk
- 4 ounces fresh goat cheese crumbled
- 6 ounces SeaBear Smoked Wild Salmon chopped or flaked
- 2 tablespoons fresh chives chopped
- ¼ cup fresh dill chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs. Add the whole milk and whisk vigorously until fully combined. Stir in the smoked salmon, goat cheese, chives, dill, salt, and pepper. Set aside.
- In a 10-inch ovenproof skillet, heat olive oil over medium-low heat. Add sliced shallot and cook until soft and translucent, about 3 to 4 minutes.
- Pour the egg mixture into the skillet. Gently stir everything together for even distribution, cooking for about 2 minutes on the stovetop. Transfer to the center of the oven and bake for 20 to 22 minutes, until the frittata is set, puffed, and a toothpick inserted in the center comes out clean.
- Let the frittata rest for 5 minutes. Slice and serve. Store leftovers covered in the refrigerator for up to a week.
Notes
For extra protein, swap the whole milk for 1 cup full-fat cottage cheese. Add the cottage cheese and eggs to a blender and blend until smooth, then proceed with the recipe as written. The texture stays creamy and the flavor is nearly identical. Between the cottage cheese, eggs, and smoked salmon, you're looking at a seriously protein-packed frittata.
Leftovers keep well covered in the refrigerator for up to a week and taste just as good cold as they do warm from the oven.