Smoked Salmon Frittata

Smoked Salmon Frittata

Serves 6 to 8

Salty smoked salmon, rich cream cheese, plump tomatoes and zesty red onion bring a wonderful mix of flavors to this baked frittata. Enjoy it for breakfast, snack on it for lunch, or serve it for dinner with a simple green salad.

  • 8 large eggs
  • 2/3 cup milk
  • 2 tablespoons finely chopped chives
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil or butter, or slightly more, up to 2 tablespoons
  • 1 cup thinly sliced red onion
  • 4 ounces cream cheese, cut into 1/2-inch cubes
  • 4 ounces pre-sliced smoked salmon, cut into large strips
  • 2 to 3 plum tomatoes, sliced
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Preheat oven to 400°F. In a medium bowl, whisk eggs until well beaten and slightly frothy. Whisk in milk, chives and black pepper and set aside. In a large ovenproof skillet, heat olive oil over medium heat until hot but not smoking. Add egg mixture to skillet, and then quickly arrange remaining ingredients, in order, on top of eggs, distributing evenly and attractively. Cook for 3 minutes on the stovetop without stirring, then transfer to oven. Bake until the top is golden brown and the frittata is set, about 30 minutes. (Baking time will vary with the size of the skillet, so continue to bake until center is just firm to the touch). Let cool slightly before serving. Cut into wedges.

Nutritional Info: 
Per Serving:210 calories (140 from fat), 16g total fat, 6g saturated fat, 265mg cholesterol, 270mg sodium, 5g carbohydrate (1g dietary fiber, 3g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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