Print

Creamy Smoked Salmon Frittata with Fresh Dill

creamy smoked salmon frittata - featured image
Print Recipe

A quick and easy creamy smoked salmon frittata with fresh dill, perfect for brunch or a light dinner. This dish combines smoky salmon, creamy eggs, and bright herbs for a satisfying and elegant meal.

Ingredients

Scale
  • 8 large eggs
  • 6 oz smoked salmon (about 170 g), roughly chopped
  • 2 tbsp fresh dill, chopped
  • 4 oz cream cheese (about 115 g), softened
  • 1/4 cup half-and-half or whole milk (60 ml)
  • 1 small shallot, finely chopped
  • 1 tbsp olive oil or butter
  • Salt, to taste (start with 1/2 tsp)
  • Freshly ground black pepper, to taste (start with 1/4 tsp)
  • 1/4 cup grated Parmesan or Gruyère cheese (optional, about 25 g)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together 8 large eggs and 1/4 cup half-and-half or whole milk until smooth and slightly frothy.
  3. Add 4 oz softened cream cheese in dollops and whisk until mostly incorporated with some small lumps.
  4. Season the egg mixture with salt and freshly ground black pepper. Stir in 2 tablespoons of chopped fresh dill.
  5. Heat 1 tablespoon olive oil or butter in a 10-inch oven-safe skillet over medium heat.
  6. Add the finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant, avoiding browning.
  7. Scatter the roughly chopped smoked salmon evenly over the shallots in the pan.
  8. Pour the egg mixture gently over the salmon and shallots, tilting the pan to distribute evenly.
  9. Cook undisturbed over medium-low heat for 3-4 minutes until edges start to set but center remains runny.
  10. Optionally, sprinkle grated Parmesan or Gruyère cheese on top.
  11. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed, set, and lightly golden on top.
  12. Remove from oven and let rest for 5 minutes before slicing.
  13. Slice and serve warm, garnished with extra fresh dill or a squeeze of lemon if desired.

Notes

If the top browns too quickly, cover loosely with foil during baking. Avoid overcooking to keep the texture creamy. Soften cream cheese before mixing to prevent lumps. Chunkier smoked salmon pieces provide better texture and flavor pockets. Fresh dill is preferred over dried. Leftovers keep well refrigerated for up to 3 days and reheat gently.

Nutrition

Keywords: smoked salmon, frittata, brunch, creamy, fresh dill, easy recipe, quick breakfast, savory eggs

Find it online: https://norasfoods.com/creamy-smoked-salmon-frittata-recipe-easy-perfect-brunch-with-fresh-dill/