Here’s the deal with this Smoked Salmon Frittata: it’s the most impressive way to use up leftover salmon, it’s a great breakfast for a crowd (or a hungry family), and it’s hands down one of my favorite ways to eat eggs. If you can’t get your hands on any smoked salmon, try subbing in some leftover smoked trout, smoked turkey, or even smoked tofu.
Whenever I prepare to make a frittata for breakfast, I find myself wondering if it’s actually worth all the work. For me, the answer is always yes, because a frittata is an awesome way to get a lot of different vegetables into one meal. This version combines spinach and smoked salmon, which gives the frittata a wonderfully rich flavor. Try it, and you’ll be surprised at how much you like it.
You don’t need to be an expert in the kitchen to whip up a tasty frittata. All you need is a little patience and a few basic ingredients. This breakfast dish originated in Italy and was traditionally made with leftover bits of cheese from the fridge. Today, it’s a popular breakfast food served at restaurants and brunch buffets. They are great for breakfast, brunch, lunch or dinner! Today’s smoked salmon frittata recipe is perfect for a busy weeknight with just a few simple ingredients you probably already have on hand.
If you love smoked salmon as much as I do, this smoked salmon frittata is a recipe you’ll make again and again.
If you love quiches as much as I do, you’ll love the frittata even more. The frittata is actually a quiche with half the work, because it has no pie crust. I have to admit that my heart has always been in the Northwest for many reasons. But one of the main reasons is of course the food. It is a paradise for gourmets. The climate is ideal for growing all kinds of beautiful products, from apples to courgettes. And in between there are blueberries, cranberries, all kinds of nuts, especially hazelnuts, all kinds of vegetables and lots of grapes for a delicious wine. The Pinot Noir also thrives beautifully. But for me, there is no dish that says Northwest better than salmon. And especially the smoked salmon. I like it plain, but if you add it to eggs with a little cream and some fresh dill, your taste buds will tell you: Oh, yeah! That’s exactly what happens in this smoked salmon frittata. So let’s do it that way.
Ingredients for Smoked salmon frittata
- Eggs
- Water
- Cream, just a little.
- Smoked salmon
- Cheese Jack.
- Green onions
- Capers
- Fresh dill
- oil – enough to grease the pan
Preparation of smoked salmon frittata
Just beat the eggs with the water and cream. Don’t skip the water, as it gives the frittata an airy character. Then carefully fold in the smoked salmon. I say neat because you want nice pieces, not leftovers. Then add the jack cheese, green onions for flavor and color, and finally the capers for seasoning. And what you can also add is fresh dill. You can add dried dill, but if it’s not freeze-dried, it won’t be as tasty. Next, melt butter in the fryer and tilt the pan so it is completely covered, including the sides. This step makes it easier for the frittata pieces to fall out of the pan. Then pour the egg mixture into an oiled pan. 
Sprinkle the jack cheese on top and place the frittata in the preheated oven for 25 minutes. That’s it. An absolutely delicious breakfast dish. Or, if you’re like me and sometimes like to have breakfast for dinner, this is perfect! 
And if you like healthy recipes, this is a winner. Each serving contains only 117 calories!
Note
If you want to know the difference between quiche, frittata and strata, there’s a great article on the All Recipes site that might interest you. Here are some other delicious fish recipes: New Zealand salmon ora Char George Salmon Halibut with lemon cream sauce If you liked this dish, leave a comment below and pin us to Pinterest! 
Print Recipe
Frittata of smoked salmon
The smoked salmon frittata is rich, creamy and absolutely delicious. This healthy, quick and easy frittata is company material. Cooking time 15 minutes Cooking time25 minutes Total time 40 minutes Course: Breakfast, Main course Kitchen: American, Italian Keywords: Frittata with smoked salmon Portions : 8 portions Calories: 117 kcal
Ingredients
- Eight eggs.
- 2 tablespoons water
- 2 tablespoons heavy cream
- 1/4 Teelöffel Salz, vorzugsweise Himalaya rosa
- 1/4 teaspoon pepper
- 1/2 cup shredded Monterey Jack
- 2 tablespoons. Green onions Green tops, diced
- 2 Esslöffel Kapern verdünnt
- 1 teaspoon fresh dill
- 1/2 cup diced smoked salmon
- 1 teaspoon butter
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, beat the eggs until frothy. Add water, cream, salt and pepper.
- Add 1/4 cup Monterey Jack cheese, green onions, capers and dill. Then gently spatulate in the salmon, making sure not to crumble it too much.
- Melt the butter in an ovenproof skillet over medium heat and coat the pan. Top with egg mixture and sprinkle remaining 1/4 cup Monterey Jack cheese evenly over top.
- Place the baking tray in the oven and bake for 25 minutes.
Power
Calories: 117 kcal | Protein: 8 g | Fat: 8 g | Saturated fat: 3 g | Cholesterol: 178 mg | Sodium: 305 mg | Potassium: 81 mg | Vitamin A : 385IU | Vitamin C: 0,2 mg | Calcium: 80 mg | Iron: 0,9 mg 
The smoked salmon frittata is a frittata made with smoked salmon instead of bacon and served open-faced. It’s low in fat and calories but high in healthy omega-3 fatty acids, making it a terrific dish. The smoked salmon frittata is a frittata made with smoked salmon instead of bacon and served open-faced. It’s low in fat and calories but high in healthy omega-3 fatty acids, making it a terrific dish. The smoked salmon frittata is a frittata made with smoked salmon instead of bacon and served open-faced. It’s low in fat and calories but high in healthy omega-3 fatty acids, making it a terrific dish. Read more about smoked salmon frittata nz and let us know what you think.
Frequently Asked Questions
Is scrambled egg and smoked salmon good for you?
Scrambled eggs and smoked salmon may seem like an unusual combination, but they actually complement each other very well. Salmon is rich in omega-3s, which have been linked to lower blood pressure, a reduced risk of heart disease and better functioning of the brain. Scrambled eggs, on the other hand, are a source of selenium, a trace mineral that plays a crucial role in preventing free radical damage, as well as protein which helps to control hunger and boost metabolism. Eggs are one of those foods that everyone seems to either love or hate. While they’re high in protein and other nutrients, the cholesterol and fat that can be found in whole eggs can make them a somewhat controversial food. Scrambled eggs, on the other hand, are a lot less controversial, since they’re low in fat and contain only one fifth the calories of a large egg. As a result, scrambled eggs can be a healthy and delicious addition to your breakfast, lunch, or dinner.
What goes best with smoked salmon?
For those of you who may not be familiar with smoked salmon, it is usually a delicacy consisting of lightly smoked salmon. Most of all, smoked salmon is a part of a traditional Jewish dish called lox, which is cured salmon that is prepared with lots of salt. Smoked salmon is a popular appetizer served at high-end restaurants, however, you can also prepare this delicacy at home if you know how. The following recipe will tell you how to prepare smoked salmon and other tasty accompaniments, so that you can impress your family and friends at home. Smoked salmon is one of the most versatile, delicious treats available to man. And while it’s delicious on its own, it’s even better when it’s accompanied by something else. A little bit of this, a little bit of that, and a healthy dose of smoked salmon, and you’re good to go. In this particular recipe, we’re going to take that healthy dose of salmon, and add in some egg whites, dill, lemon, and red pepper.
What makes a frittata A frittata?
Frittatas aren’t just for breakfast anymore — though they are perfect for that, too. The Italian egg-based dish, which is made with vegetables and meats bound together with eggs, can be served as a meal at any time of the day, from the standard breakfast to a light dinner. Whether you’re eating the frittata hot or cold, it’s bound to be tasty. What makes a frittata a frittata? It’s a question that has long baffled the dinner-table set, but don’t feel bad. Even the folks who make the food can’t agree. Is a frittata cooked or uncooked when it comes out of the pan? Is the dish really just an omelet? Is it fair to call it a quiche, when it lacks a crust? Or is it really just an Italian open-faced omelet? The answer is simple: A frittata is an Italian dish that is always cooked, and is an open-faced omelet, a quiche, or any of the above, depending on the cook. ~~
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