30-Minute Dinner/ eggs for breakfast/ italian/ savory breakfast

Smoked salmon frittata with zucchini, spinach and goat’s cheese

19 August 2020

Smoked salmon frittata is one of my favorite savory breakfast recipes. This recipe is made with smoked salmon, zucchini, spinach, and soft goat cheese, which makes it super flavorful but also very healthy.

smoked salmon frittata in a blue baking dish, parsley and spinach in the background

What is frittata?

Frittata is a baked Italian omelet/omelette. It’s so quick and easy to make – all you need to do is take any vegetables that you like, quickly fry them in a pan, pour lightly whipped eggs over them, add some cheese / protein, and bake! After about 20 minutes, a delicious and light lunch waits for you on the table.

Ingredients:

  • Creamy spreadable goat cheese is just perfect with smoked salmon but if you can’t get it or don’t like it you can use any other cheese that you like, for example: cream cheese, mozzarella, brie/camembert. Mozzarella and cream cheese taste rather neutral so I recommend adding about 2 tablespoons of grated Parmesan cheese to the egg mixture.
  • Spinach can be omitted. You can also use frozen spinach (thaw it first).
  • You can also use other vegetables instead of zucchini, like broccoli (cut it into small florets).
  • Instead of heavy cream, you can use milk to make it more calorie-friendly, but the frittata will be less rich and creamy.
  • I used cold-smoked salmon but hot-smoked salmon can also be used (I prefer the cold-smoked salmon).
ingredients needed to prepare smoked salmon frittata

How to make it:

What kind of equipment do you need:

It’s best to make the frittata is an ovenproof frying pan (cast iron skillet or other skillet that can be put in the oven), but if you don’t have one, you can sautee the vegetables in any pan, then transfer them into a baking dish. Next, you pour in the eggs over and bake until the eggs are set – you need to clean two pans instead of a one, but the dish is equally delicious.

Another way to make this frittata is to make individual servings in a muffin pan. You can line the pan with muffin liners or just brush it thoroughly with oil. These small-serving frittatas will be baked much quicker (you just need to check if the eggs are set).

Step by step:

  1. Saute the zucchini in a pan then add the garlic and spinach, cook until it’s wilted.
  2. Beat the eggs with cream and spices , then add to the vegetables in the pan (or if you don’t have an oven-proof pan, add them all into a baking dish).
whipped eggs are being poured into a baking dish

3. Lay cut into-smaller pieces smoked salmon on top.

4. Add the cheese in between the salmon pieces.

smoked salmon is being added to the baking dish

5. Bake until the eggs are set (the frittata shouldn’t be jiggly in the middle).

Storage:

This frittata tastes great hot and cold, so it’s perfect for meal prep, work lunch or picnic!

Store it in the fridge for up to 3 days. You can reheat in an oven preheated to 320°F / 160°C for a couple of minutes until the omelet is warm. Make sure to not bake it for too long or it will be dry.

Perfect recipe to make for a crowd:

If you’re having guests for breakfast / lunch this is the perfect recipe to serve them. You can double it or even triple it and bake in a very large baking dish. The baking time will be a little longer but not much, it mostly depends on how thick the omelet is, so just check if the eggs are set.

a piece of smoked salmon frittata on a grey plate, baking dish in the background

Other breakfast recipes you may like:

Smoked salmon frittata with zucchini, spinach, and goat’s cheese

Oven baked omelette with smoked salmon, zucchini, spinach and goat cheese is great for breakfast, lunch or even dinner! Serves 3 lightly (for breakfast) or generously (for dinner).
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smoked salmon frittata
Print Recipe
0 from 0 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Calories 405kcal
Author Aleksandra

Ingredients

  • 6 large eggs
  • ½ cup milk
  • ¼ cup heavy cream 30-36%, or milk
  • 1 teaspoon French or Italian Seasoning (Herbes de Provence, or rosemary, basil, oregano, and thyme mixed together)
  • salt and pepper to taste
  • 1 tablespoon frying oil
  • 1 small zucchini 6 oz/170g
  • a large handful fresh spinach 2 oz/50g
  • 3 cloves garlic
  • 3.5 oz cold-smoked salmon 100g
  • 2 oz soft goat’s cheese 60g, spreadable cheese

Instructions

  • Preheat the oven to 400 °F / 200 °C / Gas Mark 6, no fan (if you have convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Whisk the eggs with milk, dried herbs, and cream together, season with salt and pepper, set aside.
  • Cut the zucchini in half lengthwise and then into ¼-inch (5mm) slices.
  • Rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), chop the garlic finely.
  • Heat the oil in a frying pan, add the zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.
  • Add the spinach and garlic, cook for 30 seconds or until wilted (thicker and larger spinach leaves need to be cooked a little longer).
  • If you are using an ovenproof frying pan – pour the egg mixture over the vegetables, stir, cook for about 2 minutes (without stirring) over medium-low hea. Take the pan off the heat, add the salmon pieces and goat’s cheese (divided with a teaspoon into small portions) on top. Put the frittata in the oven and bake for about 10 minutes or until the eggs are set.
  • If your pan is not suitable to put in the oven – spread the zucchini and garlic at the bottom of a round baking dish, pour the egg mixture over the vegetables and place the salmon pieces and goat cheese (divided with a teaspoon into small portions) on top. Bake for about 15-20 minutes or until the eggs are set.
  • The baking time will depend on the size of the baking pan, also every oven bakes a little differently. To check if the frittata is ready, just shake slightly with the pan – it should not be jiggly in the middle.
  • Enjoy!

Notes

  • This frittata tastes best warm, but can also be eaten cold, for example as a lunch for work or you could take it for a picnic!
  • Creamy spreadable goat cheese is just perfect with smoked salmon but if you can’t get it or don’t like it you can use any other cheese that you like, for example: cream cheese, mozzarella, brie/camembert. Mozzarella and cream cheese taste rather neutral so I recommend adding about 2 tablespoons of grated Parmesan cheese to the egg mixture.
  • Spinach can be omitted. You can also use frozen spinach (thaw it first).
  • You can also use other vegetables instead of zucchini, like broccoli (cut it into small florets).
  • Instead of heavy cream, you can use milk to make it more calorie-friendly, but the frittata will be less rich and creamy.
  • I used cold-smoked salmon but hot-smoked salmon can also be used (I prefer the cold-smoked salmon).
  • Calories = 1 small serving (1/3 of the recipe).
Course Appetizer, Breakfast, dinner, lunch
Cuisine international, Italian
Keyword baked omelet, smoked salmon frittata, zucchini frittata

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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