This Smoked Salmon Frittata, made with delicious lox, dill, lemon and capers, is incredibly easy to make, yet is elegant and stunning.
- 12 large eggs
- ½ cup whole milk
- ¼ teaspoon each pepper and salt
- ½ teaspoon lemon zest
- 8 ounces lox, cut into ¼-inch pieces
- 3 green onions, thinly sliced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons capers, drain and chopped
- 1 tablespoon olive oil
- 1 small red onion, diced
- 3 ounces goat cheese, crumbled
Preheat oven to 375°.
Whisk together eggs, milk, salt, pepper and lemon zest until thoroughly combined, about 1 minute. Stir in salmon, green onions, dill and capers; set aside.
Heat olive oil in a 10-inch nonstick skillet over medium-high until shimmering. Add red onion and sauté for 3 minutes until crisp tender; lower heat to medium-low.
Pour egg mixture into skillet and increase heat to medium. Gently stir and pull eggs through pan with a rubber spatula until large curds form, about 5 minutes. Turn off heat and drop goat cheese crumbles evenly over top of eggs.
Transfer skillet to oven and bake for 12–15 minutes until center is set. Remove skillet from oven and rest 5–7 minutes. Run a rubber spatula around edges of pan, flip and unmold onto large plate, invert once more onto serving patter.
Keywords: Smoked Salmon frittata, salmon and eggs recipe, smoked salmon breakfast