Smoked Salmon Frittata

Servings: 4 Preparation time: 10 minutes Cook time: 30 minutes Ready in: 1 hour Ingredients • 4 tablespoons (60 ml) olive oil • 1/2 teaspoon (10 ml) of garlic • 2 medium shallots, chopped • 1/2 teaspoon (10 ml) unrefined sea salt • 1/4 teaspoon (20 ml) ground black pepper • 4 ounces pepper-smoked salmon • 4 red bell peppers, seeded and chopped • 6 pasture-fed, free-range eggs • 2 tablespoons (30 ml) pure coconut milk • 1/4 teaspoon (20 ml) dried thyme • 1/2 teaspoon (10 ml) dried rosemary • 1 teaspoon (5 ml) fresh dill, chopped Directions 1. Preheat the oven to 350 degrees F (175 degrees C, 180°C). 2. Heat olive oil in a medium oven-safe skillet over medium heat. 3. Sauté garlic in olive oil until lightly browned. Stir in shallots and season with salt and pepper; cook until shallots are translucent. 4. Add the salmon and red bell pepper; cook for about 5 minutes, stirring often. 5. Whisk together the eggs and coconut milk, stir in thyme, rosemary, and dill, and then pour the mixture over the salmon in the skillet. Cook until the edges are firm. 6. Place the skillet in the oven and bake for 20 minutes, until golden brown. Place the frittata on a plate, cut into wedges, and serve.

More Recipes You'll Love

• Kale, Banana & Apple Smoothie
• Spicy Breakfast “Menemen”
• SWEET QUICHE

Smoked salmon frittata is a one-pan brunch centerpiece: sweet shallots and red peppers sautéed under fluffy eggs, dill, thyme, and rosemary. Pepper-smoked salmon folds through the skillet for a rich, savory bite in every wedge. Twenty minutes in the oven turns the whole thing golden and sliceable.

Pro Tips

• Cook the peppers and shallots down first and let the salmon warm through before the eggs go in. That layered start builds flavor at the bottom of the skillet.
• Whisk the coconut milk into the eggs with the herbs so every bite carries that fresh dill-thyme fragrance evenly.
• Let the edges firm on the stovetop before the skillet goes into the oven. That set edge is what makes the frittata easy to slice into clean wedges.
• An oven-safe skillet is essential — the frittata starts on the burner and finishes in the oven without a transfer.

Frequently Asked Questions

What kind of smoked salmon works best?

Pepper-smoked salmon as the recipe calls for — its spice crust stands up to the eggs and sweet red peppers.

Can I serve this frittata cold?

Yes, it is excellent at room temperature or chilled, which makes it a great make-ahead brunch or lunchbox protein.

How many servings does this recipe make?

Four generous wedges — a full brunch for two with leftovers, or a light main for four.

Can I use different vegetables?

The red pepper and shallot base is what the recipe builds on, but spinach or mushrooms would be welcome additions alongside the salmon.

Recipe Card