Smoked Salmon and Dill Frittata

My taste testers loved this recipe! If you don’t have fresh dill, substitute 1 tbsp (15 ml) of dried dill. Leftover grilled asparagus also makes a tasty addition to this fritatta.

Smoked Salmon and Dill Frittata


Quantity Ingredients
8 large eggs
freshly ground pepper to taste
1 tbsp / 15 ml olive oil
1 small onion, cut into thin wedges
7 oz / 200 g smoked salmon, cut into 1/2 inch (1 cm) pieces
1/3 cup / 75 ml fresh dill, finely chopped


Preheat oven to 350°F (180°C).

In a large mixing bowl, vigorously whisk eggs until frothy – about 15 to 20 seconds. Add pepper; whisk another 5 seconds to combine. Set aside.

Heat oil in a 10-inch (25 cm) ovenproof skillet over medium heat.  When pan is hot, add onions and sauté for 8 to 8 to 10 minutes.  Add salmon and continue to sauté until salmon is opaque, about 2 to 3 minutes.

Add eggs and dill to skillet, and then immediately place skillet in oven.  Bake for 18 to 20 minutes, or until eggs are set and the top of the frittata begins to puff up.  Remove from heat, and immediately run a knife or rubber spatula around the edge of the skillet to loosen the edges of the frittata. 

Serve warm. Garnish with a thick slice of smoked salmon and caper berry if desired.

Serves 6.

Nutrition Facts

Serving Size Per 1 serving
Calories 155
Cholesterol 253
Carbohydrates 3
Fiber 0
Protein 14
Fat 10
Saturated Fat 2
Trans Fat 0
Sodium 334

Source: Leslie Beck's Healthy Kitchen