Who says frittatas are just for brunch? This elegant Smoked Salmon and Goat Cheese Frittata is here to prove that a simple egg dish can be the star of a sophisticated, light dinner. Packed with flaky salmon, tangy goat cheese, and vibrant fresh herbs, it’s a one-pan wonder that’s as easy to make as it is impressive to serve. Get ready to fall in love with your new favorite weeknight meal!
Ingredients
• 10 large eggs, lightly beaten
• 1/2 teaspoon fine sea salt
• Black pepper, to taste
• 1/2 cup / 120 ml heavy whipping cream
• 2 tablespoons / 8 g freshly chopped chives or spring onion
• 1 tablespoon / 4 g freshly chopped dill
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 1 medium yellow onion, 110 g, sliced
• 8.8 ounces / 250 g frozen spinach, thawed and drained
• 8.8 ounces / 250 g smoked salmon fillet, skin removed and diced
• 4.4 ounces / 125 g soft goat cheese or feta cheese, crumbled
Instructions
1. Preheat your oven to 350°F / 180°C. In a large bowl, crack the eggs and season with salt and pepper. Whisk in the heavy cream, chives, and dill, then set aside.
2. In a large, ovenproof skillet, melt the ghee over medium-high heat. Add the sliced onion and cook for 5 to 8 minutes, until softened and lightly browned.
3. Squeeze all excess water from the thawed spinach. Add the drained spinach to the skillet and cook for one minute to heat through.
4. Pour the egg mixture into the skillet. Gently scatter the diced salmon and crumbled goat cheese evenly over the top.
5. Transfer the skillet to the preheated oven. Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
6. Carefully remove the frittata from the oven and let it rest on a cooling rack for 5 to 10 minutes before slicing and serving.
Nutritional Information
• Recipe Information
• MAKES: 6 servings
• PREPARATION TIME: 10 minutes
• COOKING TIME: 50 minutes
• NUTRITION PER SERVING
• Calories: 378 kcal
• Total Carbs: 5.2 g
• Fiber: 2.1 g
• Net Carbs: 3.1 g
• Protein: 26.1 g
• Fat: 27.8 g
Pro Tips
• No smoked salmon? Use a regular salmon fillet. Just replace 1/4 teaspoon of the salt with smoked sea salt and sprinkle it over the fillet before dicing.
• The key to a firm, not watery, frittata is to squeeze as much liquid as possible from the thawed spinach. Use your hands or a clean kitchen towel.
• Don’t overbake! The frittata is done when the center is just set; it will continue to cook slightly as it rests. A slight wobble is okay.
• For meal prep, cool the frittata completely, then store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
FAQ
Q: How do I know when the frittata is done cooking
A: The frittata is ready when the center is just set and the top is golden brown. A slight wobble is okay, as it will continue to cook a little while it rests.
Q: How do I prevent my frittata from being watery
A: The key to a firm, not watery, frittata is to squeeze as much liquid as possible from the thawed spinach before adding it to the skillet. You can use your hands or a clean kitchen towel.
Q: Can I make this frittata ahead of time
A: Yes, this frittata is great for meal prep. After it has cooled completely, you can store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
Q: What can I use instead of smoked salmon
A: You can use a regular salmon fillet. For a similar smoky flavor, replace 1/4 teaspoon of the salt with smoked sea salt and sprinkle it over the salmon before dicing it.
