Frittata with Smoked Salmon and Dill
When I need a quick dinner, I often turn to a breakfast recipe. This fritata is easy to make and packed with flavor. With the smoked salmon and dill, as well as the sautéed scallions and onions it’s the best combination of bagels and lox and your favorite omellete all in one. If you don’t have a large enough sautee pan to bake this in the oven, you can make it in a 9 by 13 pyrex dish instead! To round out the meal, serve this with a green salad and my easy crispy roasted herbed potatoes.
  • CourseMain Course
Servings Prep Time
4People 10Minutes
Cook Time
50Minutes
Servings Prep Time
4People 10Minutes
Cook Time
50Minutes
Ingredients
  • 1 Oniondiced
  • 1TBS Butter or olive oil
  • 12 Eggs
  • 1Cup Milkor cream
  • 4ounces Goat cheeseoptional
  • 1/2pound Smoked salmonchopped
  • 3 Scallionschopped, white and green parts
  • 1/4Cup Dill, freshchopped
  • 1tsp Kosher salt
  • 1/2tsp black pepper
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Saute the onion and butter in a 10-inch oven-proof sautee pan over medium-low heat until translucent, about 5 minutes.
  3. In a large bowl, beat 10 whole eggs and 2 Egg whites.
  4. Add the milk, goat cheese (if using), smoked salmon, scallions, dill, salt, and pepper and combine.
  5. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
  6. I sometimes like to bake a frittata in a 9 by 13 dish, instead of a sautee pan, and cut it into squares.