Smoked Salmon Frittata
This light and fluffy Smoked Salmon Frittata is filled with tender savory salmon, fresh baby spinach, creamy goat and fontina cheeses.
Servings 8
Ingredients
- 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
Instructions
- Preheat 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 sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Smoked Salmon Frittata
Amount per Serving
Calories
279
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Carbohydrates
3
g
1
%
Sugar
1
g
1
%
Protein
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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