Smoked Salmon Frittata
In the mood for quiche, but not in the mood to fuss with a crust? This frittata recipe from Twin Cities food blogger greens & chocolate is filled with bright spring flavors and it comes together fast, so you get that great quiche taste and texture without all the work.
It’s not too often that you meet a dish you can eat for breakfast, brunch, lunch or dinner. Enter the frittata. A frittata is an egg dish similar to a quiche, but without the fuss of the crust. You can add so many different things to a frittata — bacon, sausage and a variety of veggies and cheese — but today we’re making a Smoked Salmon Frittata. It has a fluffy base made with eggs, plain yogurt and fresh dill, which I fill with asparagus, onion, Gruyère cheese, smoked salmon and goat cheese. It’s cooked in a cast-iron skillet, meaning it can go straight from the stovetop to the oven.
This Smoked Salmon Frittata is satisfying on so many levels. For one, I always find egg dishes comforting. The combination of eggs and cheese is a match made in heaven! This frittata is also jam-packed with flavor. There’s freshness from the dill, tanginess from the goat cheese, creaminess from the melted Gruyère cheese and smokiness from the smoked salmon.
I really like cooking with Sixty South Salmon because it’s sustainably-caught wild salmon, never treated with antibiotics or added hormones and always tastes great. When you make the salmon for this frittata, you smoke it yourself and will have plenty of leftover salmon you can use for dinner or a charcuterie board.
Once you have the smoked salmon, this frittata is super easy to make. To start, the onion and asparagus are sautéed for a few minutes. Then the Gruyère cheese and half of the smoked salmon are sprinkled over the veggies, followed by the egg mixture, which contains a healthy amount of fresh chopped dill. To finish it off, the rest of the smoked salmon and the crumbled goat cheese are sprinkled on top.
The frittata is then cooked over medium-high heat to set the edges, which takes about 3 to 5 minutes. Next, it’s popped in the oven for about 20 minutes. You want the edges slightly golden and the middle set. Lastly, cut it into slices and serve. This frittata is best served with a mixed greens salad if you’re having it for brunch, lunch or dinner. At breakfast, we love it with some muffins or scones for a little sweet treat to go along.
Preparation time: 10 minutes
Cook time: 40 minutes
For the salmon:
½ tablespoon brown sugar
2 teaspoons kosher salt
1 pound Sixty South Salmon
½ tablespoon Dijon mustard
For the frittata:
2 tablespoons extra virgin olive oil
½ white onion, diced
8 asparagus spears, diced
10 large eggs
1 cup plain yogurt
2 tablespoons fresh chopped dill, plus more for serving
½ teaspoon salt
1 cup shredded Gruyère cheese
4 ounces smoked salmon, cut into bite-sized pieces
4 ounces goat cheese, crumbled
- In a small bowl, whisk together the brown sugar and salt.
- Place the salmon on a baking sheet. Brush the Dijon mustard over the skin side of the salmon and then cover with the rub. Let it sit in the refrigerator for 1 to 2 hours.
- To smoke the salmon: Heat smoker to 175 F. I always use my own digital thermometer to ensure the accuracy of the temperature inside the smoker. In addition, I add a bowl of water to my smoker for temperature regulation and moisture. If it gets too hot, you can add an ice cube or two to the water to bring it down a bit.
- Place your salmon on a sheet of aluminum foil and place in your smoker. Smoke the salmon until a thermometer placed in the thickest part of the salmon reaches 140 F. This usually takes 60 to 90 minutes, but be sure to keep an eye on the thermometer for accuracy.
- Remove the smoked salmon from the smoker. It can be enjoyed warm or cold. Save 4 ounces of it for the frittata below.
- To make the frittata: Heat oven to 400 F.
- In a large cast-iron skillet, heat the olive oil over medium heat. Add the onion and asparagus, cooking until slightly softened, about 5 minutes.
- In a large bowl, whisk together the eggs, yogurt, dill and salt.
- Once the onion and asparagus are slightly softened, sprinkle the Gruyère cheese and half of the smoked salmon over the veggies. Pour the egg mixture over the salmon and cheese.
- Arrange the rest of the smoked salmon and goat cheese on top of the egg mixture. Let the mixture cook over medium-high heat for another 3 to 5 minutes, until the edges are slightly set.
- Transfer to the oven for 20 to 25 minutes, until slightly golden around the edges and set in the middle.
- Serve sprinkled with additional fresh dill.