Smoked Salmon Frittata

Smoked Salmon Frittata

When it comes to meals, is there anything better than a Sunday brunch? I think not. Meeting up with friends for a casual, lounge-y morning…where breakfast and lunch co-mingle into one long, entertaining, enjoyable meal is the best.

In SoCal, I love The Beachcomber for brunch – where you’re literally sitting on the sand and listening to the waves crash while you eat scrumptious organic eggs. It’s perfect on a weekend just like this one, with gorgeous, 80 degree warm weather.

But if I’m the one in charge of actually making brunch, I think my favorite recipe might just be this smoked salmon frittata. In fact, it’s so good, you can eat leftovers for 4 days straight and never tire of it (meal prep at it’s finest).

Smoked Salmon Frittata Ingredients

So what’s in this frittata recipe? I’ve loaded this frittata recipe with healthy smoked salmon and a variety of greens including leeks, scallions, parsley and dill. Can’t have smoked salmon without dill, right? And maybe cream cheese – but in this case we’re using goat cheese.

In addition to the goat cheese, I’ve whisked in some homemade yogurt with the eggs, to make this frittata recipe super creamy. But if you’re dairy-free, you could easily swap the dairy yogurt for coconut yogurt and omit the goat cheese. There’s so much flavor with the sautéed leek, shallot and scallions (and of course, the handfuls of herbs) that you definitely won’t feel this smoked salmon frittata is missing anything without the dairy.

Frittata Cooking Tips

Frittatas are great because you literally throw a bunch of ingredients together and cook it. It’s unlike an omelette that you have to carefully flip or even a quiche where you need to make a gluten-free crust. In other words, it’s easy!

But there is one key to making the perfect frittata – and that’s to cook it low and slow. You don’t want the bottom browning too much before the inside has had a chance to firm up. Additionally, if you don’t want it sticking to your cast iron pan, be generous on the oil.

Much of the salmon and goat cheese will naturally sink to the bottom when your pour the egg mixture into the skillet. If you’d like more of those ingredients to show on top, for a restaurant-worthy looking frittata, here’s my food styling tip. Save a little of each of those ingredients (and maybe some dill) and carefully place those on top right before you transfer the frittata to the oven.

More Delicious Brunch Recipes with Eggs

Healthy Eggs BenedictBreakfast Egg Muffins (great for meal prep!)Kale and Butternut Squash FrittataSpring Vegetable FrittataHuevos RancherosShakshukaSweet Potato Breakfast Hash

And don’t forget to serve those up with a side of breakfast potatoes!

Smoked Salmon Frittata

5 from 17 votes Prep: 20 minutes Cook: 20 minutes Total: 40 minutes Servings: 6 servings Author: Lisa BryanPrintPinReviewSaveSaved


This healthy, smoked salmon frittata recipe is the perfect breakfast or brunch recipe. It’s naturally gluten-free and paleo-friendly. It can also be easily modified for Whole30.


1 leek, cleaned with white and light green parts diced1 shallot, diced3 scallions, thinly sliced3 tbsp olive oil, divided10 large eggs1 cup yogurt, or dairy-free yogurt1 bunch fresh parsley, roughly chopped1 bunch fresh dill, roughly chopped8 oz smoked salmon, torn into small pieces4 oz goat cheesesalt and pepper, to taste


Heat one tablespoon of olive oil in a 10-inch cast iron skillet over medium heat. Add the leek, shallot and scallions and saute for 1-2 minutes, or until slightly translucent. Then, remove the vegetables to a plate and set aside.In a large mixing bowl, add the eggs and yogurt and whisk together. Stir in the herbs, smoked salmon, goat cheese, sauteed leek, shallot and scallions, salt and pepper.Once your skillet has cooled, clean it (or use a paper towel to quickly wipe it clean). Over low heat, add two tablespoons of olive oil to the skillet and ensure that the bottom is full coated.Pour the frittata egg mixture into the skillet and cook for 8-10 minutes, or until the sides are just starting to set.Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 minutes, checking on it every few minutes to ensure the top isn’t browning too much. If the top cooks faster than the inside of the frittata, turn the broiler off and let it continue cooking in the oven.Serve the frittata with extra herbs.

Lisa’s Tips

This is my favorite frittata pan (and what you see pictured).


Calories: 326.8kcal | Carbohydrates: 7.8g | Protein: 23.8g | Fat: 22g | Saturated Fat: 7.2g | Cholesterol: 330.7mg | Sodium: 483.3mg | Fiber: 0.9g | Sugar: 5.1g Course: Breakfast Cuisine: American Keyword: salmon frittata, smoked salmon frittata

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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