Smoked Salmon Frittata is an easy and impressive egg dish that is filled with smoked salmon, fresh dill, asparagus, onion, Gruyere cheese, and goat cheese – so much flavor!!
It’s not too often that you meet a dish you can eat at 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, like bacon, sausage, and a variety of veggies and cheese, but today we’re talking about this Smoked Salmon Frittata. It is a fluffy egg base made of eggs whisked together with plain yogurt and fresh dill, filled with asparagus, onion, Gruyere cheese, smoked salmon, and goat cheese. It’s made 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. They’re usually paired with cheese and carbs, and that’s just a match made in heaven! This frittata is also jam packed with flavor. There’s a freshness from the dill, tanginess from the goat cheese and creamy melted Gruyere cheese, and the smokiness from the smoked salmon.
Speaking of the smoked salmon – I used salmon that I smoked myself. This worked out well because I used some of the smoked salmon for dinner or a charcuterie board, and used the rest for this delicious frittata. You can also use the smoked gravlax salmon for this recipe that you find in the grocery store. Both will work!
This frittata is also super easy to make. To start, the onion and asparagus are sauteed for a few minutes. Then the Gruyere 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 3-5 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 at brunch, lunch, or dinner. At breakfast, we love it with some muffins or scones, for a little sweet treat to go along.