Best 10 Smoked Salmon Frittata Recipes

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

SMOKED SALMON-ASPARAGUS FRITTATA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
• Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
• Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
• Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
• Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

SMOKED SALMON FRITTATA

Steps:

• Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
• Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.

SMOKED SALMON FRITTATA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, whisk eggs until well beaten and slightly frothy.
• Whisk in milk, chives and black pepper.
• Set aside.
• In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
• Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
• (Distribute evenly and attractively.).
• Cook for 3 minutes on the stovetop without stirring.
• Transfer to oven.
• Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
• Let cool slightly before serving.

SMOKED-SALMON AND CREAM CHEESE FRITTATA

Steps:

• Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
• Preheat broiler.
• Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
• Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
• Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

KALE AND SMOKED SALMON FRITTATA

Steps:

• Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.
• Mix potatoes, salmon, and capers into kale; cook and stir until heated through, 3 to 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
• Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
• Preheat broiler.
• Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
• Pour egg mixture into skillet and scatter cream cheese cubes over top.
• Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
• Remove from heat.
• Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
• Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
• Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
• Cut into wedges and serve warm or at room temperature.

SMOKED SALMON FRITTATA

Steps:

• To soften the sundries tomatoes, place them in a bowl and cover them with hot what; let stand 30 minutes Boil 1 inc of water in a large skillet. Add the asparagus and cook, uncover, until tender-crisp. Heat an ovenproof 8 inch skillet coated with cooking spray over medium high heat until hot. Add the olive oil and sauce the onion until soft. Add the asparagus and sundries tomatoes. Add the smoked salmon and remove from the heat Preheat the broiler. Combine the egg substitute water and dry milk, marjoram and pepper. Pour over there salmon mixture. Cover and cook over medium low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4-6 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes . Top with fat free sour cream, marjoram, and chives, if desired .Slice into wedges and serve immediately.