Smoked Salmon Frittata
Recipe type: Dinner, Brunch, Breakfast, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Preheat oven to 400.
  2. Crack all 8 eggs into a large bowl and beat until well combined. Dice the onion and green pepper.
  3. In an oven-safe 10”-12” skillet, heat the olive oil over a medium-high heat until it is shimmering but not yet smoking.
  4. 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.
  5. 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.
  6. Pour in the eggs and drop the cream cheese in little pieces (about ¼-inch in diameter) around the skillet.
  7. 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.
  8. 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.
Recipe by The Balanced Kitchen at