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Homemade Smoked Salmon Frittata photo

Smoked Salmon Frittata

A light, savory frittata with smoked salmon, cream cheese, and fresh herbs perfect for brunch or a simple dinner.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • ovenproof skillet (10–12 inches)
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients
  

  • 10 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup whole milk
  • 2 tablespoons scallions finely chopped
  • 2 tablespoons fresh dill finely chopped
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 3/4 cup red onion thinly sliced (about 1 large onion)
  • 4 ounces cream cheese cut into small cubes
  • 4 ounces smoked salmon cut into large strips
  • 2 Roma tomatoes cut into thin slices
  • 1 tablespoon capers

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Crack the eggs into a medium-large mixing bowl and whisk until well beaten and slightly frothy, about 2 minutes.
  • Whisk in the heavy cream, whole milk, chopped scallions, chopped dill, black pepper, and salt until combined; set the egg mixture aside.
  • Melt the butter in a large ovenproof skillet over medium heat.
  • Pour the egg mixture into the skillet, then quickly and evenly arrange the thinly sliced red onion, cubed cream cheese, smoked salmon strips, tomato slices, and capers on top of the eggs.
  • Cook on the stovetop over medium heat without stirring for 4 minutes to set the bottom.
  • Carefully transfer the skillet to the preheated oven and bake until the top is golden and the frittata is set, about 35 minutes.
  • Remove from the oven and let the frittata cool for 5 minutes, then slice and serve warm.

Notes

  • Use an ovenproof nonstick or well-seasoned skillet to prevent sticking.
  • Arrange toppings quickly so the eggs begin setting evenly.
  • Let the frittata rest briefly before slicing to hold its shape.