This light and fluffy Smoked Salmon Frittata is filled with tender savory salmon, fresh baby spinach, creamy goat and fontina cheeses. It's the perfect dish for a casual breakfast or special occasion brunch.
- ❤️ Why You'll Love This Frittata Recipe
- 🛒 Ingredients for Smoked Salmon Frittata
- 🔪 How to Make a Frittata
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with this Frittata
- 🔄 Substitutions and Additions
- Can I Use Frozen Spinach Instead of Fresh?
- What's the Key to a Fluffy Frittata?
- Can I Bake a Frittata in a Crust?
- Can I Use Leftover Salmon Instead of Smoked?
- 🍽️ More Breakfast or Brunch Recipes
❤️ Why You'll Love This Frittata Recipe
- Delicious smoked salmon with goat cheese
- Fresh baby spinach and creamy fontina cheese
- Baked in a skillet until light and fluffy
- A perfect, healthy breakfast or lunch
- Great for a holiday brunch
Frittatas are one of those dishes that can be customized with endless possibilities. This frittata features an incredible combination of smoked salmon and fontina, with creamy pockets of tangy goat cheese.
Sauteed fresh baby spinach is added to give this dish a vibrant pop of color and flavor, as well as a boost of extra nutrients. Baked until light and fluffy, this is a wonderfully healthy and flavorful meal that’s ready in under 30 minutes.
Frittatas are great for serving during the holidays or other occasions because you can make them in so many delicious ways. For other variations, check out this Easy Caprese Frittata and this Italian Sausage and Peppers Frittata.
🛒 Ingredients for Smoked Salmon Frittata
- Smoked salmon
- Goat cheese
- Baby spinach
- Fontina cheese
- Heavy cream
- Fresh dill
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make a Frittata
Preheat the oven to 400°F.
Crack the eggs into a large mixing bowl, along with the heavy cream, dill, salt, and pepper. Whisk until frothy, then set aside.
Heat a 10” cast iron skillet to medium. Add in the olive oil and butter, then, once melted, add in the onion.
Sauté until slightly caramelized, then add in the spinach. Continue cooking until the spinach wilts, then remove from the heat.
Pour in the egg mixture and stir with the spinach and onion.
Add in the smoked salmon, fontina cheese, and dollops of goat cheese. Return to the stovetop and cook for 4-5 minutes.
Then continue cooking it in the oven for 12-14 minutes, or until the eggs are set. This time could vary, depending on how much your eggs were cooked on the stovetop. When you first remove it from the oven, it will be puffed up but will sink down a little as it sits.
Allow to cool slightly before cutting into wedges and serving.
- Make it easy on yourself by using a nonstick skillet. It helps the cheese and egg mixture turn loose easily.
- To tell if it's done, give the pan a good shake to see if the filling appears fairly firm with just a slight jiggle in the center.
- While you can vary the add-ins, make sure you stick to the recommended egg-to-liquid ratio. This helps ensure your frittata is light, fluffy, and will set well.
- Avoid over-seasoning. Between the goat cheese and the rich and buttery fontina, you’ll want to be careful about too much additional salt.
☑️ Storage Instructions
Allow the frittata to cool completely to room temperature. Then cover the frittata tightly with plastic wrap and store it in the fridge for up to a couple of days.
You can also freeze it in a freezer-safe, airtight container for about a month. Keep in mind that a frozen and thawed frittata will have a slightly different texture when it’s reheated.
🍴 What to Serve with this Frittata
🔄 Substitutions and Additions
- Fresh herbs: In addition to or instead of the dill, you can add other herbs like chives, parsley, or tarragon to the egg mixture.
- Other veggies: Feel free to add cremini, shiitake, or wild mushrooms, sun-dried tomatoes, asparagus tips, or artichoke hearts.
- Cheeses: You can swap out the fontina with parmesan cheese or some crumbled feta.
- Balsamic drizzle: Add a drizzle of this homemade Balsamic Reduction over the top of the baked frittata.
- Cream alternative: Instead of heavy cream, you can use half and half, sour cream, crème fraiche, or full fat plain Greek yogurt.
Can I Use Frozen Spinach Instead of Fresh?
Sure. Thaw and drain it well before adding it to the sautéed onions. Keep in mind that frozen spinach may release more moisture, so be sure to squeeze out as much water as you can.
What's the Key to a Fluffy Frittata?
You have to whisk your eggs really well. They should be light and frothy. You also want to follow the right dairy to egg ratio as recommended in the recipe.
Can I Bake a Frittata in a Crust?
Absolutely! If you're craving a crust, like a quiche, you can pour the egg mixture into a pre-baked pie crust. This easy, homemade gluten-free pie crust is a great option.
Can I Use Leftover Salmon Instead of Smoked?
If you have leftover cooked salmon, feel free to use it as a delicious alternative to smoked salmon. Flake the cooked salmon into the egg mixture before pouring it into the pan.
🍽️ More Breakfast or Brunch Recipes
- Vegan Baked Oats
- Mango Smoothie Bowl
- Blueberry Muffins
- Fluffy Pancakes
- Easy Breakfast Casserole
- Ricotta Almond Pancakes
Smoked Salmon Frittata
- 10 whole eggs
- 4 ounces smoked salmon, chopped
- 4 ounces goat cheese
- 3 ounces fontina cheese, grated
- 2 ounces baby spinach, chopped
- ⅔ cup heavy cream
- ¼ cup of onions, diced
- 1 tablespoon butter
- 2 teaspoons fresh dill, chopped
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 400°F.
- Heat a 10” cast iron skillet to medium.
- Add in the olive oil and butter, then once melted, add in the onion.
- Sauté until slightly caramelized, then add in the spinach. Continue cooking until the spinach wilts, then remove from the heat.
- Pour in the egg mixture and stir with the spinach and onion. Add in the smoked salmon, fontina cheese and dollops of goat cheese.
- Return to the stovetop and cook for 4-5 minutes.
- Then continue cooking it in the oven for 12-14 minutes or until the eggs are set. This time could vary, depending on how much your eggs were cooked on the stovetop. When you first remove it from the oven, it will be puffed up, but will sink down a little as it sits.
- Allow to cool slightly before cutting into wedges and serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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