Each year for Christmas my aunt sends my parents an Irish smoked salmon. If you have never had Irish smoked salmon, you are really missing out. It is a completely different experience from the smoked salmon we eat on bagels.And this year my boys completely fell in love with it. So when we got home from our trip to Colorado the biggest request my boys had from the grocery store was smoked salmon. While I couldn’t give them the Irish kind, I was happy to pick up some of the kind we all know and love.
When I first started shopping and cooking for myself I never bought smoked salmon because I was never able to get through it all in time and it felt like a waste. I would have it on bagels with cream cheese and enjoy it immensely but then I always had more left that I didn’t know what to do with. Years later, as my confidence in the kitchen started to grow, I began playing around with it in different ways and discovered that I loved using it in cooking. It was easy to use and just a little bit added so much flavor (sort of like bacon).
One of my favorite ways to cook with smoked salmon is in a frittata. I love the saltiness and the kick that it adds, plus it pairs nicely with many of my other favorite frittata mix-ins. But the other reason I love smoked salmon frittatas, or any frittata for that matter, is that, along with some crusty bread and a salad, it is a quick, easy, and healthy dinner to get on the table in less than 30 minutes.
In most of my frittatas I add some kind of cheese because I like the creaminess that it brings. In this case the cheese of choice is cream cheese (a nice tip of the hat to the classic bagels, cream cheese, and lox). Another great option would be goat cheese if you wanted take it up a notch.
- 8 large eggs
- 1 small or ½ medium yellow onion
- ½ green pepper
- 1 cup grape tomatoes
- 3 oz smoked salmon
- 2-3 Tablespoons cream cheese (or goat cheese!), depending on how creamy you want it
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon dill
- salt and pepper to taste
- Preheat oven to 400.
- Crack all 8 eggs into a large bowl and beat until well combined. Dice the onion and green pepper.
- In an oven-safe 10”-12” skillet, heat the olive oil over a medium-high heat until it is shimmering but not yet smoking.
- Sauté the onions and green peppers until the onions are translucent and a little soft, about 5 minutes, stirring occasionally. While the onions and peppers are cooking, dice the salmon and cut the tomatoes into quarters.
- When the onions and peppers are ready, add the dill and salt and pepper to taste (Note: smoked salmon is quite salty, so take care with the salt, I would recommend about ⅛ teaspoon). Then add the salmon and tomatoes and stir gently so everything is well distributed.
- Pour in the eggs and drop the cream cheese in little pieces (about ¼-inch in diameter) around the skillet.
- Let the eggs cook for a minute or two, just until they are starting to set on the bottom of the skillet, and then transfer the skillet to the oven.
- Cook in the oven for 8-10 minutes. To check for doneness, use a small knife to make a small slice in the center of the frittata. If raw egg runs into the slice, put it back in the oven for another minute or two. When it is ready, pull the frittata out of the oven and let it stand 5 minutes before serving.