This Smoked Salmon Frittata could also be called “Everything-but-the-bagel” frittata - smoked salmon, red onion, spinach, tangy cheese, and everything bagel seasoning enveloped in fluffy eggs - it’s all here, except for the bagel!
I make some version of a frittata once a week. It’s an efficient and easy way to use up a wide assortment of leftover veggies and cheeses to clean out the fridge, and a quick meal prep idea for breakfasts for the week. Sometimes I make a large frittata such as this, using a large skillet, and sometimes I make mini frittatas in a muffin pan. Either way gets the job done!
This Smoked Salmon Frittata is one of my favorite ingredient combinations. I love that it takes a small amount of a special ingredient - smoked salmon - and makes it stretch for a crowd. And it makes it feel elegant and fancy for a springtime brunch spread! But it’s equally appropriate for a relaxed weekend brunch at home.
Try this Smoked Salmon Frittata for your next brunch! Serve it up with some fresh fruit, pastries, and hot coffee, and your guests will be super impressed and satisfied.
This Smoked Salmon Frittata could also be called “Everything-but-the-bagel” frittata - smoked salmon, red onion, spinach, tangy cheese, and everything bagel seasoning enveloped in fluffy eggs - it’s all here, except for the bagel!
8 eggs
1/2 cup milk
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 Tbsp. ghee (or butter)
1 small red onion, thinly sliced
2 cups chopped fresh spinach
1/2 pound hot-smoked salmon, flaked into large chunks
1 cup crumbled feta cheese
1 Tbsp. everything bagel seasoning
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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