Smoked Salmon Frittata
User Reviews
5
Smoked Salmon Frittata
Description
The Smoked Salmon Frittata blends a variety of fresh ingredients with eggs and yogurt to achieve a creamy, textured frittata studded with pieces of smoked salmon, fresh parsley, and dill. The initial sautéing of leeks, shallots, and scallions softens their flavors, contributing subtle sweetness and aromatic notes. The cooked frittata is finished under the broiler to develop a delicate crust on top while maintaining a tender interior. The inclusion of goat cheese adds richness and a mild tang to balance the smoky fish.
Texture and flavor come from the combination of fresh herbs, smoked salmon, and creamy goat cheese, balanced by the savory sautéed vegetables. The yogurt in the egg mixture helps keep the frittata light and moist. The final dish has a soft, custardy center and a gently browned top.
This frittata works well warm or at room temperature and can be served as a breakfast, brunch main, or light dinner alongside a simple salad or fresh bread.
The recipe suggests using a 10-inch cast iron skillet, which helps in even heat distribution. Care is taken to avoid overbrowning the top under the broiler by monitoring carefully. This method ensures the frittata cooks evenly without drying out.
Ingredients
- 1 leek cleaned with white and light green parts diced
- 1 shallot diced
- 3 scallions thinly sliced
- 3 tbsp olive oil divided
- 10 egg large
- 1 cup yogurt or dairy-free yogurt
- 1 parsley roughly chopped, bunch, fresh
- 1 dill roughly chopped, bunch, fresh
- 8 oz smoked salmon torn into small pieces
- 4 oz goat cheese
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Use a well-seasoned 10-inch cast iron skillet for even cooking and easy transfer to the oven.
- Carefully watch the frittata under the broiler to prevent the top from burning and ensure even cooking throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 3268 kcal
% Daily Value*
| Calories | 326.8kcal | 16% |
| Carbohydrates | 7.8g | 3% |
| Protein | 23.8g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 7.2g | 36% |
| Cholesterol | 330.7mg | 110% |
| Sodium | 483.3mg | 20% |
| Fiber | 0.9g | 4% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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