Smoked Salmon Frittata Recipe For Easter Day 2024

This smoked salmon frittata recipe is great for breakfast or lunch because it is healthy. It doesn't have any gluten and is paleo-friendly. It's also easy to change for Whole30.  


1 leek, cleaned with white and light green parts diced 1 shallot, diced 3 scallions, thinly sliced 3 tbsp olive oil, divided 10 large egg 1 cup yogurt, or dairy-free yogurt 1 bunch fresh parsley, roughly chopped 1 bunch fresh dill, roughly chopped 8 oz smoked salmon, torn into small piece 4 oz goat cheese salt and pepper, to taste

In a 10-inch cast iron pan set over medium heat, warm up one tablespoon of olive oil. Sauté the leek, onion, and scallions for one to two minutes, or until they become slightly clear.  

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After that, put the vegetables on a plate and set them away. Put the eggs and yoghurt in a big bowl and mix them together with a whisk.  

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Add the smoked salmon, goat cheese, sautéed leek, onion, and scallions, along with salt and pepper. Let it all mix together.  

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Clean your pan after it has cooled down, or just quickly wipe it down with a paper towel. Put the pan on low heat and add two tablespoons of olive oil.   

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Make sure the bottom is fully covered. Put the egg mixture for the frittata into the pan and cook for 8 to 10 minutes, or until the sides start to set.  

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Add the frittata to a medium oven shelf and broil on top. Check every few minutes to prevent the top from browning for 8–10 minutes.   

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Turn off the grill and let the frittata finish cooking in the oven if the top cooks faster than the inside. Offer the quiche with extra herbs on top.  

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Also See

Spring Vegetable Frittata Recipe For Easter Day 2024