What do you do when you have smoked salmon, red onion and fresh dill lying around? Make a frittata of course! While these ingredients have a salmon and lox bagel written all over them, they are even more delicious baked up in a light and fluffy frittata. You can serve it for brunch or even incorporate into a breakfast for dinner night. Versatility is my jam and this guy fits the bill for sure. Check out the recipe below and don’t forget to follow me on Instagram @keystothecucina for more tasty recipe ideas and cooking tips!
Smoked Salmon and Dill Frittata
Prep time
Cook time
Total time
Author: Keys to the Cucina
Serves: 6
Ingredients
- 2 Tbs extra virgin olive oil
- ¼ red onion, chopped
- 10 cherry tomatoes, halved
- 6 eggs
- ½ c milk
- 4 oz. smoked salmon, chopped
- 1 tsp salt
- 1 tsp pepper
- 3 Tbs chopped fresh dill
Instructions
- Preheat oven to 350.
- Heat a large saute pan on medium and add the evoo, red onion and cherry tomatoes. Add a pinch of salt and pepper and cook for 5 minutes until the onions turn translucent and the tomatoes begin to wilt.
- In a large bowl whisk together the eggs, milk, two tablespoons of the dill and a pinch of salt and pepper.
- Carefully pour in the egg mixture to the onions and add the salmon pieces by hand. Cook for 5 minutes on medium heat and use a rubber spatula to pull the egg away from the sides of the pan to ensure the outer edge begins to set and cook.
- Finish it off in the oven for 10-12 minutes until the top is golden brown.
- Cut into slices and garnish with the remaining dill.
