Smoked Salmon Frittata
This super flavorful smoked salmon frittata is incredibly easy to whip up and has a beautiful presentation that will wow your guests and have them asking for seconds!
Equipment
- 10" cast iron pan
Ingredients
- 2 tablespoons butter
- 12 eggs
- 1/2 cup heavy cream
- 1 shallot, small diced
- 2 cloves garlic, minced
- 4 cups spinach
- 3/4 cup goat cheese
- 2 tablespoons capers
- 1/2 cup smoked salmon
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh dill, rough chopped
- 2 teaspoons everything but the bagel seasoning
Instructions
- Preheat your oven to 350 degrees F.
- In a mixing bowl, whisk together 12 cracked eggs and 1/2 cup of heavy cream. Season with sea salt and cracked black pepper.
- In a 10" cast iron pan, melt your butter on medium low heat. Once melted add in your shallot and cook 3-5 minutes, until softened and translucent. Add in the spinach and stir until wilted, about 2 minutes. Then add in your minced garlic and cook for 1 more minute, or until fragrant.
- Add the egg and cream mixture to the pan but don't stir the eggs once they are in the pan. Then evenly sprinkle the smoked salmon, dollops of goat cheese and capers over the top of the egg mix. Place on the middle rack of your oven and bake for about 20-25 minutes, or until a toothpick comes out clean when inserted in the center. You want it to be just set and slightly glossy as it will still continue baking after removing from the oven. Bake time will depend on the diameter of the pan you use.
- Once slightly cooled, top with fresh dill and everything but the bagel seasoning.
Notes
- For the heavy cream, you can substitute half and half, sour cream, full fat plain greek yogurt, or creme fraiche.
- Cast iron and non stick enamel pans work best in this recipe since they are oven safe and the frittata will slide out easily after baking.
Tried this recipe?Let us know how it was!