We have a tradition in my house. A tradition that revolves around smoked salmon.
For as long as I can remember, I have had a deep love of smoked salmon. The color. The taste. The ease of how it really adds a punch of something special when you add it to a simple dish. I truly get giddy like a kid in a candy store when I get to enjoy a dish with smoked salmon. And, silly or not, smoked salmon is to me what red roses are to some other ladies. It is something I treasure and is reserved for special occasions.
My dear husband knows and totally gets my passion for smoked salmon, and from that love, a little tradition has been born. Each year, on my birthday and on Mother’s Day, I get to sleep in while he and my daughter make me fresh coffee and some sort of smoked salmon creation to enjoy for breakfast. It might be as simple as a fresh bagel with cream cheese and smoked salmon or as fancy as a homemade quiche containing my favorite smoked fish. But it always happens without fail. He knows it is something I deeply treasure and enjoy and always makes sure that it is part of any celebration that is in my honor.
This Smoked Salmon Spinach & Goat Cheese Frittata is my current smoked salmon obsession. It is the perfect balance of protein and veggies with the beloved flavor combination of smoked salmon, dill and goat cheese. Luscious, perfectly salty and just the right amount of creamy tang make this frittata a breakfast dream.
This frittata comes together in less than 30 minutes and is so easy-peasy to make that even the greenest of cooks can make it.
- 1 tablespoon avocado oil, divided
- 8 eggs
- 2 oz. goat cheese
- 2 handfuls baby spinach, roughly chopped
- 2 tablespoons fresh dill, chopped
- 1 tsp lemon zest
- 2 shallots (about 1/2 cup) thinly sliced or minced
- 4 oz smoked salmon*, roughly chopped
- ¼ cup milk (unsweetened, dairy or nondairy, whatever you prefer)
- fresh ground black pepper, to taste
*When selecting smoked salmon, make sure to read the label closely! Many contain added dyes. I suggest using a smoked salmon that is wild caught, is dye free, and contains as few ingredients as possible.
1. Heat ½ tablespoon avocado oil in an oven-safe skillet (I love using my cast iron for frittatas) over medium heat. Add shallots and sauté for 2-3 minutes. Add chopped spinach and sauté until spinach wilts. Remove pan from heat and scoop veggies out of pan. Set everything aside for a moment.
2. In a medium bowl, whisk together eggs, milk, and pepper.
3. Pre-heat your oven broiler and position rack in the highest position in the oven.
4. Return the skillet to the stove-top and heat the remaining ½ tablespoon of avocado oil over medium low heat.
5. Once oil is hot, add the egg/milk mixture. Allow eggs to cook for a few moments.
6. Once the bottom of the eggs has firmed up a bit in the skillet, add spinach & shallots, making sure to evenly distribute the veggies all over the eggs. Next, evenly distribute chopped smoked salmon, lemon zest and chopped dill over the egg and veggies. Finally, dot the goat cheese over the top of everything.
7. Continue cooking frittata on the stove-top until the eggs have started to puff a bit and edges of the eggs are firmed up, but the middle is still liquid.
8. Place skillet in oven and cook under broiler 3-4 minutes or until the top of the frittata starts to turn a golden brown. This will happen quickly, so keep a close eye.
9. Enjoy immediately or save leftovers in fridge for up to 3 days.