Smoked Salmon and Dill Frittata: A Delicious Breakfast Delight!

Ingredients

• 6 largeeggs
• 120 ml (½ cup)milk
• 140 g (1 cup)smoked salmon, chopped
• 10 g (¼ cup)fresh dill, chopped
• 115 g (½ cup)cream cheese, cubed
• 75 g (½ cup)onion, diced
• to tastesalt and pepper
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Whisk eggs and milk

   In a large bowl, whisk the eggs and milk until combined.

3. 3

   Add the fillings

   Stir in the smoked salmon, dill, cream cheese, onion, salt and pepper.

4. 4

   Heat the oil

   Warm the olive oil in an oven-safe frying pan over a medium heat.

5. 5

   Start cooking

   Pour the egg mixture into the pan and cook for about 5 minutes, until the edges begin to set.

6. 6

   Bake until set

   Transfer the pan to the preheated oven and bake for 15–20 minutes, until the frittata is fully set and lightly golden on top.

7. 7

   Cool and serve

   Remove the pan from the oven and leave the frittata to cool for a few minutes before slicing and serving.

What is a smoked salmon frittata?

A frittata is an Italian-style egg dish cooked with its fillings and finished on the hob or in the oven. This version pairs smoked salmon and dill, a familiar combination, with cream cheese for a rich, savoury brunch dish.

Starting it in a frying pan and finishing it in the oven helps the centre cook through while the edges set. The method also makes it easy to slice and share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 20g protein, 4g carbs, 18g fat.

The eggs and salmon provide most of the protein, while the eggs, cream cheese and olive oil contribute much of the fat. The milk and onion supply some carbohydrates, with the overall carbohydrate content remaining modest according to the provided nutrition information. Serve a slice with vegetables or salad, and add toast if you want a more substantial meal.

Choosing the fillings

Smoked salmon: Chop it into bite-sized pieces so it is distributed through the eggs. Its seasoning and savoury flavour mean the mixture may need only a little added salt.

Dill and cream cheese: Fresh dill brings a fragrant, herbal note, while cubed cream cheese softens as the frittata bakes. Keep the cubes small enough to spread them through the mixture.

Getting the pan ready

Oven-safe pan: Use a frying pan with a handle that can go into the oven. Heat the olive oil over a medium heat before adding the egg mixture.

First cook: Let the mixture sit for about 5 minutes, until the edges start to set. This gives the base a head start before the pan goes into the oven.

How to tell when it is done

Set centre: Bake for 15–20 minutes, checking towards the end of that range. The frittata should be set through the middle rather than visibly liquid.

Golden top: A lightly golden surface is the cue given in the method; avoid waiting for a deep brown colour. Leave it to cool for a few minutes so it is easier to slice.

Timing and serving

The stated total time is 35 minutes, including the brief cooling time. Oven performance and the size of the pan can affect how quickly the centre sets, so use the doneness cues as well as the clock.

Serve warm or after a short rest, with toast, dressed leaves or sliced tomatoes. A crisp salad adds freshness alongside the creamy eggs.

Seasoning the mixture

Salt and pepper: Season to taste, bearing in mind that smoked salmon can already be salty. A small amount of pepper adds gentle warmth without masking the dill.

Even distribution: Stir the fillings through the whisked eggs before pouring them into the pan. This helps each slice include salmon, onion and cream cheese.

Recipe notes & tips

• Dice the onion evenly so it is spread through the frittata.
• Chop the salmon before mixing it in for more even portions.
• Use an oven-safe pan and check that its handle is suitable for the oven.
• Taste cautiously before adding much salt, as smoked salmon is already seasoned.
• Let the frittata rest for a few minutes before cutting to help it hold its shape.
• Check the centre towards the end of the baking time rather than relying on colour alone.

Variations

• Add spinach: Stir a small handful of chopped spinach into the egg mixture.
• Use chives: Replace some or all of the dill with chopped chives.
• Add lemon zest: Mix a little finely grated zest into the eggs for a brighter flavour.
• Include capers: Add a few drained capers for a briny note.
• Make it milder: Use less smoked salmon and add extra diced onion.

Common mistakes to avoid

• Over-salting: Smoked salmon is already seasoned, so taste the mixture before adding much salt.
• Using a non-oven-safe pan: Check the pan and handle are suitable before transferring it to the oven.
• Skipping the hob stage: Cook for about 5 minutes first, until the edges start to set.
• Overbaking: Begin checking after 15 minutes and remove the frittata once the centre is set.
• Cutting it straight away: Rest it for a few minutes so the slices are easier to lift out.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through; avoid prolonged heating, which can make the eggs firm.

Frequently asked questions