Smoked Salmon Spinach Frittata
This Smoked Salmon Spinach Frittata is creamy, custardy and filled with smoked salmon, potatoes, spinach and goat cheese! A healthy egg recipe for brunch or dinner!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 to 8
- 12 large eggs
- 8 oz yellow potatoes, 1 1/2 cups diced
- 8 oz sour cream, or heavy cream or Greek yogurt
- 1 tsp Kosher salt
- 2 tbsp fresh dill, or 2 tsp dried dill
- 1 tsp pepper, freshly ground
- 2 tbsp butter
- 1/2 cup red onion, finely diced
- 2 cups baby spinach leaves, roughly chopped
- 6 oz hot-smoked salmon, coarsely chopped
- 3 oz creamy goat cheese
Heat oven to 350°F.
Dice potatoes and place in a microwave-safe container with 1 tbsp water. Cook in microwave for 5 minutes on High or until fork-tender. Drain liquid.
In a medium bowl, whisk the eggs, sour cream, salt and dill.
Melt butter in a cast iron skillet or non-stick oven-proof skillet over low heat. Add onions and sauté until translucent but not browned.
Add cooked, diced potatoes and stir to coat with the onions.
Add spinach leaves and cook for 2-3 minutes, just until wilted.
Sprinkle evenly with smoked salmon pieces.
Gently pour egg mixture over the top. Use a spatula to make sure ingredients are evenly distributed. Cook for 2-3 minutes or until the bottom of the frittata begins to set.
Add small dollops of goat cheese to the surface, distributing evenly.
Transfer skillet to a preheated oven. Cook for 20-22 minutes or until puffed and golden.The center should still jiggle slightly. Remove from oven. It will continue to cook a little on the counter.
Let cool for 5 minutes, then garnish with halved cherry tomatoes and freshly snipped chives or other herbs. Slice into wedges and serve.
Calories: 370kcal | Carbohydrates: 8g | Protein: 24g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 465mg | Sodium: 899mg | Potassium: 491mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2084IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 4mg