Recipes: Smoked Salmon Frittata

I love hosting brunch but I hate the thought of slaving away in the kitchen once my guests arrive.  Frittatas, then, are the perfect menu item when hosting brunch because they can feed a group of people, and you can do all your prep work in advance. Plus, leftovers (if there are any) heat up great the next day.  Here’s a go-to frittata recipe that I have used time and time again when cooking for friends and family. It can easily feed about 6 to 8 people, and it’s a pretty simple dish to pull off, even if you’re not fully awake yet.



  • 12 large eggs
  • 1 red pepper, finely chopped
  • 2-3 handfuls of baby spinach, finely chopped
  • 3 green onions, diced (sometimes I use a combination of 2 green onions and a handful of diced white onion)
  • 1 cup diced mushrooms
  • 1 cup new potatoes, diced with skins on (lightly boil first so they’re not hard, then dice)
  • 1 cup grated cheddar cheese
  • 3/4 cup of finely chopped lox (wild sockeye smoked salmon)
  • 2 tablespoons extra virgin olive oil
  • paprika
  • salt and pepper to taste


  1. Preheat oven to 350 F.
  2. Crack eggs into large bowl and whisk until beaten. Add olive oil, salt and pepper, and paprika and whisk again.
  3. Add spinach, cheese, green onions and lox to the eggs mixture and mix well.
  4. In a medium to large-sized oven-proof skillet, sautée red peppers, mushrooms, potatoes, and white onions (if using).
  5. Add egg mixture to skillet.
  6. Place skillet in oven and bake for 30 to 40 minutes.  (Note: depending on the size of the skillet and thickness of frittata, cooking times may vary).
  7. Once cooked, let it cool for a few minutes before serving.
  8. Serve with avocado, hot sauce, and whatever else you like with your eggs.  Store leftovers in the fridge in an airtight container.

Hope you like it!



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