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Smoked salmon frittata

  • Yield: 6 1x


  • 2 tablespoons butter
  • 1 small red onion, thinly sliced
  • 1 bunch green onion, diced
  • 10 large eggs
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 oz cream cheese, cut into small cubes
  • 4 oz smoked salmon, cut into small pieces
  • 2 tablespoons shredded gouda
  • Optional: 2 tablespoons everything-but-the-bagel seasoning


  1. Melt butter in a 10 or 12 inch skillet (I love cast iron for frittatas) and saute red onions and the white part of green onions for 5-7 minutes until softened. While onions are cooking, in a separate bowl whisk together eggs, heavy cream, salt and pepper. Gently stir in green onions, cream cheese and salmon.
  2. Pour egg mixture into pan and stir once to make sure everything settles evenly. Sprinkle over gouda and sprinkle with seasoning (if using).
  3. Bake for 20 minutes, until top is lightly browned but center still jiggles a little (it will continue cooking for a few minutes in the pan).
  4. Serve warm or at room temperature.