Unlock the secret to a truly memorable breakfast or brunch with this exquisite **Smoked Salmon Frittata**. Boasting delightfully puffed edges, creamy pockets of rich goat cheese, and fragrant whispers of fresh dill, this dish is far more than just eggs—it’s an experience. Each bite reveals the luxurious taste of flaky, hot-smoked salmon perfectly complemented by sweet, tender leeks sautéed in butter. Simple to prepare yet undeniably elegant, this frittata is designed to impress your guests and elevate any morning meal.
Why You’ll Love This Smoked Salmon Frittata
This isn’t just another egg dish; it’s a culinary highlight that brings sophistication and flavor to your table without demanding hours in the kitchen. Here’s why this Smoked Salmon Frittata will become a staple in your recipe collection:
- Elegance Made Easy: Despite its gourmet appearance, this frittata is surprisingly straightforward to prepare, making it perfect for both seasoned cooks and beginners.
- Flavor Harmony: The robust, smoky notes of the salmon, the tangy creaminess of goat cheese, the subtle sweetness of leeks, and the herbaceous freshness of dill create a symphony of flavors.
- Versatile Serving: Ideal for a leisurely weekend brunch, a quick yet hearty breakfast, or even a light lunch. It’s equally delicious served warm, at room temperature, or even chilled, offering fantastic flexibility for entertaining.
- Nutrient-Rich: Packed with protein from eggs and salmon, along with beneficial fats and vitamins, it’s a wholesome and satisfying meal to kickstart your day.
- Customizable: Easily adapt the ingredients to suit your preferences or what you have on hand, from different cheeses to various fresh herbs.
Understanding Frittatas: More Than Just Scrambled Eggs
A frittata is an Italian egg-based dish similar to an omelet or quiche, but with its own distinct characteristics. The name “frittata” comes from the Italian word “friggere,” meaning “to fry,” which hints at its stovetop origins. Unlike an omelet, which is typically folded and served individually, a frittata is started on the stovetop and then finished in the oven, creating a thicker, more substantial dish that can be sliced into wedges and served family-style.
What sets a frittata apart is its rustic charm and versatility. Ingredients are mixed directly into the eggs or layered on top, allowing them to infuse the entire dish with flavor. This cooking method results in a beautifully puffed, golden-brown top and a wonderfully creamy, tender interior, avoiding the dry texture often associated with overcooked eggs. Our Smoked Salmon Frittata takes full advantage of this technique, ensuring every bite is moist, flavorful, and incredibly satisfying.
Key Ingredients for an Unforgettable Frittata
The success of this frittata lies in the quality and harmony of its core ingredients:
- Hot Smoked Salmon: This is the star! Hot-smoked salmon is cooked through and has a flakier, meatier texture with a more intense smoky flavor compared to cold-smoked varieties like lox. Its richness stands up beautifully to the eggs and cheese. Look for it in the refrigerated seafood section of your grocery store.
- Creamy Goat Cheese: Tangy, creamy goat cheese melts into luscious pockets, providing a delightful counterpoint to the salmon’s richness. For the best texture, opt for a log of goat cheese and crumble it yourself, as pre-crumbled versions can sometimes be drier.
- Sweet Sautéed Leeks: Leeks add a delicate, mild onion flavor and a subtle sweetness when gently sautéed in butter. Their soft texture blends seamlessly into the frittata, enhancing its overall depth. Proper cleaning is essential to remove any hidden grit.
- Fresh Dill: The quintessential herb for salmon, fresh dill brings a bright, aromatic, and slightly aniselike note that perfectly complements the other ingredients, lifting the entire dish.
- Large Eggs & Heavy Cream: Using large, high-quality eggs provides the foundational structure, while a touch of heavy cream ensures the frittata achieves its signature rich, custardy texture. Using full-fat dairy is crucial for the best results.
Before You Start Cooking: Essential Tips for Success
- Choose Your Pan Wisely: For this recipe, a 10-inch oven-safe frying pan or skillet is ideal. The frittata begins cooking on the stovetop and seamlessly transitions to the oven to finish—no need for tricky flipping! Ensure your pan is nonstick, ceramic, or a well-seasoned cast iron skillet for easy release.
- Select the Right Salmon: This recipe specifically calls for hot-smoked salmon. This variety is fully cooked, meatier, and boasts a more pronounced smoky flavor than cold-smoked salmon (often referred to as lox). You’ll typically find it packaged in the refrigerated seafood section of most supermarkets.
- Serve at Your Preference: While we find this frittata truly shines when served warm, it also holds up beautifully and can be served at room temperature. This flexibility makes it an excellent choice for entertaining, especially during spring or summer gatherings.
- Preheat Your Oven: Always preheat your oven to 350°F (175°C) before you begin cooking, ensuring it’s at the correct temperature when the frittata is ready to bake.
- Mise en Place: Having all your ingredients prepped and measured before you start cooking will make the process smooth and enjoyable.
Step-by-Step Guide to Making Your Smoked Salmon Frittata
Ingredient Preparation
Proper preparation of your ingredients is key to a smooth cooking process and a delicious final dish.
Salmon: Begin by gently flaking a 6-ounce fillet of hot-smoked salmon into bite-sized pieces using a fork. This ensures an even distribution of the smoky goodness throughout the frittata.
Goat Cheese: For optimal creaminess and flavor, crumble a log of goat cheese into small, distinct chunks. Pre-crumbled goat cheese from tubs tends to be drier and less creamy, which can impact the texture of your frittata. If you purchase an 8- or 10-ounce log, consider saving any extra for other delightful recipes like Roasted Cauliflower Souffles or Bacon and Goat Cheese Popovers.
Dill: Finely chop a small handful of fresh dill fronds. These feathery, fragrant tops of the plant will infuse your frittata with a bright, herbaceous aroma that perfectly complements the salmon and goat cheese.
Leeks: Leeks are wonderful for their mild, sweet flavor, but they require a thorough cleaning to remove any hidden grit between their layers. Here’s a simple, effective method:
- Trim and Slice: First, cut off the dark green tops and the root ends of the leeks. (The dark green tops can be saved and frozen for homemade vegetable stock if you like.) Then, slice the white and light green parts lengthwise in half, and cut them into 1/4-inch thick half-moons.
- Soak and Swish: Place all the sliced leeks into a bowl filled with cold water. Gently separate the layers with your fingers and swish them around. This action helps to dislodge any dirt or sand caught within the rings. Let the leeks sit in the water for a few minutes, allowing the sediment to sink to the bottom of the bowl.
- Rinse and Dry: Carefully lift the clean leeks out of the water using your hands or a slotted spoon, leaving the grit behind. Transfer them to a colander and rinse them once more under cold running water. Finally, pat them thoroughly dry with a clean kitchen towel. Excess moisture can prevent proper sautéing.
Choosing Your Frittata Pan for Optimal Results
The choice of pan significantly impacts the final thickness and texture of your baked frittata. For recipes utilizing 10 eggs, I consistently find that a 10-inch oven-safe skillet provides the optimal thickness, resulting in a beautifully puffed and substantial frittata. Similarly, for larger recipes calling for 12 eggs, a 12-inch skillet is my go-to. If you decide to use a 12-inch pan for this 10-egg recipe, your frittata will still be delicious, but it will be noticeably thinner.
Always opt for an oven-safe, nonstick skillet. Excellent choices include those with a reliable nontoxic nonstick coating, durable ceramic cookware, or a well-seasoned cast iron pan. These options ensure that your frittata cooks evenly and releases cleanly.
Cooking the Frittata
Follow these steps closely to achieve a perfectly cooked, tender, and flavorful frittata:
Step 1: Sauté the Leeks
Place your chosen skillet over medium heat and melt the unsalted butter until it’s just shimmering. Add the meticulously cleaned and dried leeks to the pan. Season them generously with a pinch of salt and freshly ground black pepper. Cook the leeks, stirring occasionally, until they become beautifully softened and just begin to take on a light golden-brown hue. This process typically takes about 5 to 8 minutes, depending on the heat retention of your pan. Sautéing them properly sweetens their flavor and tenderizes them.
Step 2: Prepare the Egg Mixture
While the leeks are gently cooking, in a large mixing bowl, whisk together the eggs and heavy cream. It’s best to lightly beat the eggs on their own for a moment before adding the cream; this helps ensure they are just combined without overmixing, which can incorporate too much air and lead to a less creamy texture. Once combined, gently fold in the prepped fresh dill, the flaked smoked salmon, and about half of the crumbled goat cheese. Avoid overmixing once these ingredients are added.
Chef’s Tip: For the most vibrant flavor and richer yolks, seek out farm-fresh eggs if they are available to you. Their superior quality truly makes a difference in the final taste of your frittata.
Step 3: Begin Cooking the Frittata on the Stovetop
Once your leeks have reached the perfect tenderness, carefully pour the prepared egg mixture evenly over them in the skillet. If necessary, use a fork to gently distribute the salmon pieces so they are spread throughout the pan. Reduce the heat to medium-low and allow the frittata to cook undisturbed for approximately 3 minutes, or until you notice the edges beginning to set and firm up. At this point, sprinkle the remaining crumbled goat cheese over the top of the partially set eggs.
Step 4: Transfer to the Oven for Baking
Carefully transfer the skillet directly into your preheated 350°F (175°C) oven. Bake the frittata until it is beautifully puffed and the center is just set. This will typically take between 18 to 25 minutes, though baking times can vary slightly depending on your specific oven and the type of pan you are using.
To determine if the frittata is ready, the center should be *just* set. Give the pan a gentle shake; the mixture should no longer appear liquidy, but it *should* still look soft and custardy, not firm or dry. Remember, the eggs will continue to cook and set a little further as the frittata rests in the hot pan after being removed from the oven.
Step 5: Rest and Serve
Once baked to perfection, remove the frittata from the oven and allow it to rest in the pan for about 5 minutes before slicing it into wedges. This brief resting period helps the frittata fully set and makes for cleaner slices. We love serving this exquisite frittata alongside a crisp, lightly dressed green salad and slices of toasted artisan bread for a complete and delightful meal.
Expert Tips for a Flawless Frittata Every Time
Top Tips for Making the Perfect Smoked Salmon Frittata
- Embrace Full-Fat Dairy: For that signature creamy, luscious frittata texture, always opt for full-fat heavy cream or milk. Reduced-fat or fat-free dairy products contain more water and will result in a drier, less satisfying frittata.
- Avoid Over-Beating the Eggs: While whisking is necessary, don’t over-aerate the egg mixture. Incorporating too much air can cause the frittata to puff up dramatically in the oven only to deflate significantly, potentially leading to a dry texture. Whisk just until the yolks and whites (and cream) are combined.
- Mind Your Seasoning: Hot-smoked salmon can vary quite a bit in its saltiness. It’s wise to taste a small piece of your salmon before adding salt to the leeks and egg mixture. If your salmon is notably salty, consider reducing the amount of added salt in the recipe accordingly to avoid an overly salty dish.
- Prevent Overbaking: This is perhaps the most crucial tip! An overcooked frittata will lose its tender, custardy texture and become dry and rubbery. As outlined in the cooking steps, judge the frittata’s readiness by the soft, just-set appearance of its center. The internal temperature should be around 160-165°F (71-74°C). It will continue to set slightly with residual heat.
- Bring Ingredients to Room Temperature: Allowing eggs and cream to sit at room temperature for about 15-20 minutes before mixing ensures a more even cooking and helps achieve that consistently smooth, creamy texture.
- Ensure Pan is Properly Heated: Starting the frittata on the stovetop requires your pan to be at the right temperature. Too cold, and the bottom won’t set; too hot, and it might scorch before the top has a chance to cook. Medium-low heat is generally best for this initial setting phase.
- For Easy Release: If not using a truly nonstick pan, lightly grease the bottom and sides of your oven-safe skillet before adding the leeks to ensure the frittata releases easily after baking.
Creative Substitutions to Customize Your Frittata
Substitutions
- Heavy Cream: If you’re looking for a slightly lighter frittata, you can certainly substitute half-and-half or even whole milk for the heavy cream. However, do note that heavy cream will always yield the richest, most luxurious texture. (Please note that non-dairy alternatives have not been tested with this recipe.)
- Salmon: While hot-smoked salmon is my preferred choice for its superior texture when heated, cold-smoked salmon or lox can also be used. Instead of flaking, roughly chop or slice the lox into strips before gently stirring it into the egg mixture.
- Goat Cheese: Feel free to experiment with other soft, tangy cheeses. Feta cheese, particularly creamy French Feta, is a delicious alternative. Garlic and Herb Boursin cheese also adds a wonderful aromatic dimension.
- Leeks: If leeks aren’t available or you prefer a different flavor, yellow onion, scallions (green onions), or shallots make excellent substitutes. Use whatever you have on hand that complements the other flavors.
- Herbs: Fresh dill is a classic pairing with salmon and eggs, offering an unparalleled freshness. However, you can easily swap it for other fresh herbs like finely chopped parsley, chives, or tarragon, all of which would be delightful.
- Additional Add-ins: Consider adding a handful of fresh baby spinach (sautéed briefly with the leeks), diced roasted red peppers, or halved cherry tomatoes for extra color and flavor. Ensure any vegetable add-ins are cooked down sufficiently to remove excess moisture.
Serving Suggestions and Pairing Ideas
This Smoked Salmon Frittata is a complete meal on its own, but it truly shines when paired with simple, fresh accompaniments. For a classic brunch, serve warm wedges with a vibrant, lightly dressed green salad—a vinaigrette with lemon and olive oil works wonderfully—and some crusty, toasted artisan bread or bagels. A side of fresh fruit, like berries or melon, adds a refreshing contrast. Pair it with a Mimosa Mocktail, freshly squeezed orange juice, or a strong cup of coffee for the perfect start to your day.
Storage and Reheating
One of the best qualities of a frittata is its make-ahead potential and how well it keeps! Store any leftover frittata wedges in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual slices in the microwave for 30-60 seconds, or for a crispier exterior, warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Avoid overheating, as this can dry out the eggs.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making and enjoying a frittata:
Q: Can I make this frittata ahead of time?
A: Absolutely! This Smoked Salmon Frittata is fantastic for meal prep. You can cook it completely, let it cool, and store it in the refrigerator. It’s delicious served at room temperature or gently reheated, making it ideal for busy mornings or planned brunches.
Q: What’s the difference between a frittata, an omelet, and a quiche?
A: While all are egg-based, they have key differences. An omelet is typically folded and cooked quickly on the stovetop, often for a single serving. A frittata starts on the stovetop and finishes in the oven, creating a thicker, open-faced dish that is sliced and served. A quiche is a savory egg custard baked in a pastry crust, usually containing cream, cheese, and other fillings.
Q: Can I freeze leftover frittata?
A: Yes, frittatas freeze quite well! Wrap individual slices tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag or container for up to 1-2 months. Thaw overnight in the refrigerator and reheat as directed above.
More Delightful Brunch Recipes
If you’ve enjoyed this Smoked Salmon Frittata, you’ll love exploring these other fantastic brunch options:
- Croissant French Toast Bake with Berries
- Mimosa Mocktail
- Monte Cristo Sandwich
- Spinach Berry Salad
Craving More? Explore our full collection of Brunch recipes for endless inspiration.
Smoked Salmon Frittata with Goat Cheese and Leeks – The Recipe
Author: Amanda Biddle
Take your breakfast or brunch game to the next level with this Smoked Salmon Frittata! Filled with hot smoked salmon, creamy goat cheese, and sweet leeks, this simple but elegant dish is sure to impress your weekend guests.
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 6 wedges
Ingredients
- 2 large leeks, white and light green parts only (about 2 cups), thoroughly cleaned and sliced
- 2 tablespoons unsalted butter
- 10 large eggs
- ⅓ cup heavy cream
- 1 tablespoon fresh dill, finely chopped
- 6 ounces hot smoked salmon, flaked into bite-sized pieces
- 4 ounces goat cheese, crumbled (from a log for best texture)
- Diamond Crystal kosher salt and freshly-ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) with an oven rack positioned in the middle.
- Prepare the leeks: Slice each leek in half lengthwise, then into 1/4-inch half-rounds. Place in a bowl of cold water, swish around to separate layers and remove grit. Let stand for 5 minutes, then gently remove leeks with a slotted spoon to a colander, leaving grit behind. Rinse a final time and pat dry thoroughly.
- Heat the butter in a 10-inch nonstick, oven-safe skillet over medium heat until it foams. Add the prepared leeks, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté until the leeks are softened and just beginning to brown, about 5-8 minutes.
- While the leeks are cooking, whisk together the eggs and heavy cream in a large bowl until just combined. Gently stir in the flaked salmon, chopped dill, and half of the crumbled goat cheese.
- Reduce the heat under the skillet to medium-low. Pour the egg mixture evenly over the softened leeks. Use a fork or spatula to gently distribute the salmon pieces for even coverage, but do not stir the mixture in the pan. Cook without disturbing until the sides of the frittata begin to set, about 2-3 minutes.
- Remove the skillet from the heat. Sprinkle the remaining goat cheese over the top of the partially set eggs.
- Transfer the skillet to the preheated oven and bake for 18-25 minutes, or until the frittata is beautifully puffed and the center is just set. The center should appear soft and custardy, not liquidy (undercooked) or dry (overcooked).
- Allow the frittata to rest in the pan for 5 minutes before slicing it into wedges and serving.
Notes
- *Smoked salmon can vary significantly in saltiness. It’s advisable to taste your salmon first and adjust the amount of added salt in the recipe as needed to prevent the dish from becoming overly salty.
- **Baking times can vary depending on the heat conductivity of your particular pan and your oven’s calibration. To ensure a perfectly moist frittata, always begin checking for doneness a few minutes before the minimum bake time to avoid overcooking.
Nutrition Estimate
Serving: 1/6th of recipe | Calories: 299kcal | Carbohydrates: 5g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 350mg | Sodium: 420mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1481IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg
Nutrition information is automatically calculated and should be used as an approximation only.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Editor’s Note: This recipe was first published on Striped Spatula in March 2023. We have since updated the post to address reader questions and enhance the content.