Smoked Salmon Frittata, a delicious brunch recipe full of goodness. The frittata is oven baked and made with just a handful of ingredients like smoked salmon, cheddar cheese, eggs, mixed baby leaves and single cream, and lightly seasoned for a simple but highly nutritious dish that everybody loves. It's a light Springtime dish that uses fresh seasonal produce, but can also be enjoyed all year round.
Frittatas are just fancier versions of a good old omelette, and they can be very similar in terms of ingredients used and way of cooking. They both can be made either on the stovetop or in the oven, and they both are an egg-based dish.
Unlike omelettes, which don't really need any milk or cream added, or at the most can use just a splash, frittatas are made with milk/cream for a creamier and richer touch. They are also very similar to crustless quiches, which too use similar ingredients.
I do like all of them, and on my breakfast/brunch recipe section you will find variations of them all, with my vegetarian omelette still being one of my most popular recipes, crustless cheese and broccoli quiche or pumpkin frittata with its Fall touch.
But smoked salmon has always had that posh vibe, perhaps because it's very popular around the festive season, or special occasions. Or because it can be quite pricey, hence why it's used on such special events.
And Easter is another great celebration that deserves the very best dishes. So this smoked salmon frittata with spring greens is an excellent choice for Easter, or around Springtime when there are plenty of fresh greens around.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- eggs - I used 5 large eggs for this recipe, it might sound like that's a lot of eggs, but they make 2 good portions
- mixed baby leaves - I used a store-bought package of mixed leaves like baby spinach, chard, salad and rocket salad or arugula
- smoked salmon - my favourite is Scottish smoked salmon
- single cream - for a richer touch
- cheddar cheese - for a sharp touch and cheesiness
- salt & pepper - to taste
Easy swaps
Single cream is a lot richer and creamier than full-fat milk, but has a lower fat content than double cream, so it stands right in the middle of the two. Unlike double cream, single cream cannot be whipped.
If you don't have single cream, it can be swapped for either milk or double cream, depending on how rich you like the frittata to be - it can also be substituted by a plant-based milk/cream.
Mixed baby leaves can be swapped for any greens of your choice, it can be only spinach, kale, cavolo nero, lettuce, you name it!
Smoked salmon can be swapped for fresh salmon, but I would cook it beforehand and just flake it for the frittata.
Step-by-step photos and instructions
- crack the eggs in a large bow, season them with salt and pepper
- use a whisk to beat them well
- add the cream and whisk again
- in a roasting tray ( my tray is 27 x 22 x 5 cm or 10.5 x 8.5 x 2 inches) spread the baby leaves, grated cheedar and smoked salmon
- pour over the egg mixture
- bake in the preheated oven for 15 minutes at 180 degrees Celsius
Expert tips
Make sure to use a non-stick pan to avoid the frittata sticking to the bottom of the pan - it can be quite messy and hard to remove it from the tray if it sticks badly.
There is no need to partially cook the eggs before popping the tray in the oven, the frittata can be cooked to perfection in the oven only.
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Smoked Salmon Frittata
Ingredients
- 5 large eggs
- 65 ml single cream (¼ cup)
- 100 g smoked salmon ( 3.5 oz)
- 50 g mixed baby leaves ( 1 cup)
- 100 g grated cheddar cheese (3.5 oz)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Crack the eggs in a large mixing bowl, season them with salt and pepper, and use a whisk to beat them well.
- Pour in the single cream, and whisk again.
- In a non-stick roasting tray ( my tray is 27 x 22 x 5 cm or 10.5 x 8.5 x 2 inches) spread the mixed leaves, cheddar cheese and flaked smoked salmon.
- Pour the egg mixture over.
- Bake for 15 minutes until the eggs are set.
- Serve hot or cold.
Video
Notes
- Make sure to use a non-stick pan to avoid the frittata sticking to the bottom of the pan - it can be quite messy and hard to remove it from the tray if it sticks badly.
- There is no need to partially cook the eggs before popping the tray in the oven, the frittata can be cooked to perfection in the oven only.
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