Smoked salmon frittata
- Preparation 25 min
- Cooking 35 min
- Servings 4 to 6
- Freezing I do not suggest
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🍳 The kind of dish that works for brunch and dinner alike
Some recipes quickly become go-to favorites because they always deliver. This frittata is one of them. Rich without being heavy, full of freshness, and generous enough to feed everyone without multiplying dishes. You mix, you bake, and it’s done.
The smoked salmon brings a delicate salinity, the asparagus and artichokes add texture, and the goat cheese ties everything together smoothly. It’s comforting but never boring. Perfect for a long brunch, an easy weeknight dinner, or even leftovers the next day. A reliable recipe you’ll want to keep close.
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✅ Ovenproof skillet
Use a cast iron or oven-safe skillet to ensure even cooking.
✅ No ovenproof skillet
Sauté the vegetables first, then transfer everything to a pie dish before baking.
✅ Make-ahead
The frittata can be cooked ahead of time and gently reheated in the oven.
✅ Storage
Keeps for up to 3 days in the refrigerator in an airtight container.
✅ Freezing
Freezing is not recommended, as the egg texture becomes spongy.
✅ Substitutions
Replace the smoked salmon with ham or prosciutto, or add more vegetables for a vegetarian version.
Ingredients
- 8 large eggs
- ¼ cup (60 ml) 15% cream
- ¼ cup (60 ml) 1% milk
- 1 cup (125 g) grated Gruyère cheese
- ¼ tsp herbes de Provence
- ½ cup (125 ml) chopped fresh parsley
- Olive oil
- 1 large French shallot, finely chopped
- 4 artichoke hearts, well drained and quartered
- 25 thin asparagus spears, trimmed and cut into 5 cm (2 in) pieces
- 6 oz (170 g) smoked salmon, roughly chopped
- About ¾ cup (100 g) herb goat cheese, crumbled
- Salt and freshly ground pepper
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Preparation
- Preheat the oven to 180 °C (350 °F).
- In a large bowl, combine the eggs, cream, milk, Gruyère, herbes de Provence and parsley. Season with salt and pepper, mix well, and set aside.
- Heat a 25 cm (10 in) cast iron skillet, or any ovenproof skillet, over medium heat. Drizzle with olive oil, add the shallot, and cook for about 1 minute. Add the artichoke hearts and asparagus and continue cooking for 2 to 3 minutes, stirring regularly.
- Remove the skillet from the heat, pour the egg mixture over the vegetables, and distribute evenly by gently tilting the pan. Add the smoked salmon and scatter the goat cheese over the surface.
- Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the eggs are fully set. Remove from the oven, let rest for a few minutes, and serve.
An omelet is cooked quickly in a skillet, often folded, with the filling added just before serving, resulting in a soft and sometimes slightly runny center. A frittata is thicker, with the ingredients mixed directly into the eggs and finished in the oven, giving it an evenly set texture that’s ideal for slicing and serving warm or at room temperature.
Yes. It’s excellent warm or cold, making it perfect for picnics or packed lunches.
Absolutely. Zucchini, spinach or bell peppers work very well, with slight cooking adjustments if needed.
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