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Smoked Salmon Frittata

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings (one 10-inch frittata)
Author Lauren Grant

Description

This Smoked Salmon Frittata, made with delicious lox, dill, lemon and capers, is incredibly easy to make, yet is elegant and stunning.

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Ingredients

  • 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

Instructions

  • 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.

Nutrition

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