Best Smoked Salmon Frittata Recipes

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

SMOKED SALMON-ASPARAGUS FRITTATA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
• Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
• Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
• Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
• Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

SMOKED SALMON & PEA FRITTATA

Steps:

• Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
• Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
• Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
• Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

SMOKED SALMON, LEEK, AND DILL FRITTATA

Steps:

• Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

SMOKED SALMON FRITTATA

Steps:

• Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
• Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.

SMOKED SALMON FRITTATA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, whisk eggs until well beaten and slightly frothy.
• Whisk in milk, chives and black pepper.
• Set aside.
• In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
• Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
• (Distribute evenly and attractively.).
• Cook for 3 minutes on the stovetop without stirring.
• Transfer to oven.
• Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
• Let cool slightly before serving.

SMOKED SALMON-SPRING PEA FRITTATA

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.

SMOKED-SALMON AND CREAM CHEESE FRITTATA

Steps:

• Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
• Preheat broiler.
• Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
• Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
• Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

SMOKED SALMON-SPRING PEA FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes.
• Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs.
• Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
• Cook's Notes: If your skillet is larger or smaller than 12 inches, adjust the cooking time accordingly. Larger skillets will require less cooking time and the frittata will be flatter.

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
• Preheat broiler.
• Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
• Pour egg mixture into skillet and scatter cream cheese cubes over top.
• Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
• Remove from heat.
• Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
• Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
• Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
• Cut into wedges and serve warm or at room temperature.

SMOKED SALMON FRITTATA

Steps:

• Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
• Grease an oven-proof 8-inch skillet and place over medium-low heat until hot. Add the olive oil and saute the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.
• Preheat the broiler.
• Combine the eggs, water, dry milk, marjoram, and pepper, mixing well with a whisk or fork. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet.
• Place the skillet under the broiler 4-6 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with sour cream, salmon roe, marjoram, and chives, if desired.
• Slice into wedges and serve immediately.

SMOKED SALMON & CAMEMBERT FRITTATA

Steps:

• Preheat oven to 350°F
• Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus.
• Arrange over the smoked salmon. Top with the sliced camembert.
• Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert.
• Bake for 30-35 minutes or until puffed and golden.
• Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.

KALE AND SMOKED SALMON FRITTATA

Steps:

• Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.
• Mix potatoes, salmon, and capers into kale; cook and stir until heated through, 3 to 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
• Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.

SMOKED SALMON FRITTATA RECIPE

Steps:

• Preheat the oven to 425°F. Saute the onion and butter or olive oil in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes. In a large bowl, beat the eggs. Add the milk, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and let cook for two to three minutes until edges start to pull away from pan. Carefully place hot pan in center of oven. Bake the frittata for about 20 +/- minutes or until center is no longer jiggly or it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON FRITTATA

Steps:

• To soften the sundries tomatoes, place them in a bowl and cover them with hot what; let stand 30 minutes Boil 1 inc of water in a large skillet. Add the asparagus and cook, uncover, until tender-crisp. Heat an ovenproof 8 inch skillet coated with cooking spray over medium high heat until hot. Add the olive oil and sauce the onion until soft. Add the asparagus and sundries tomatoes. Add the smoked salmon and remove from the heat Preheat the broiler. Combine the egg substitute water and dry milk, marjoram and pepper. Pour over there salmon mixture. Cover and cook over medium low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4-6 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes . Top with fat free sour cream, marjoram, and chives, if desired .Slice into wedges and serve immediately.

SMOKED SALMON AND RED PEPPER FRITTATA

Steps:

• In a large skillet, heat oil over medium heat. Add red pepper and saute for about 5 minutes or until tender.
• Preheat broiler.
• In a medium bowl, whisk eggs and cream until frothy. Whisk in salmon, green onion and pepper. Pour into skillet over red pepper and cook over medium heat for about 6 minutes or until bottom of frittata is just golden, lifting the edges of frittata and tilting pan occasionally to allow uncooked egg to run underneath.
• Sprinkle with cheese and broil for 1 - 2 minutes or until top is puffy and golden. Slide on to serving platter and cut into wedges to serve.
• Season with salt to taste.