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Smoked Salmon Frittata


"A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation."
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1 h servings 401 cals
Original recipe yields 4 servings


  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 327 mg
  • 109%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
  3. In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
  4. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

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Read all reviews 47
  1. 63 Ratings

Most helpful positive review

I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious.

Most helpful critical review

Good basic recipe but the smoked salmon was too strong tasting. Would be really good with bacon or other cured meat. Really, you could add anything you like into this! Liked the cream cheese a...

Most helpful
Most positive
Least positive

I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious.

I substituted red onions, sliced in rings for extra color. Instead of olives, I used about a tablespoon of capers and sauted those with the onions. I'd definitely make this again for a special ...

I didn't have an oven safe skillet, but I just transferred the frittata to a round pan, and it came out great! The cream cheese and eggs get so fluffy, and the cooked smoked salmon is delicious....

This got rave reviews at brunch today. I did make a change, and used fresh salmon (Copper River Salmon, to be exact), that had been grilled the night before. I followed the advice of another rev...

kc* 6 lg. eggs 2 Tbsp. milk 1 Tbsp chopped fresh dill 1 tsp. kosher salt Freshly ground black pepper 2 Tbsp. chopped chives 2 oz. cream cheese, softened 2 oz. smoked salmon, chopped 2 tsp. oliv...

This was really good! I don't have a oven proof skillet, so I just put all the ingredients in a casserole and baked it for 30 minutes. Came out great. I also used capers instead of olives.

This was incredibly awesome! Not light! I added a tsp each of fresh chopped rosemary and thyme and a half of a fresh jalapeno finely chopped. I also put the cream cheese inside by putting it ...

This was great! I served this for our Easter brunch and everyone raved about it. (Even some who weren't too keen on the idea of fish and eggs together.) I would add some green onions next time.

I really enjoyed this. My husband didn't try it as he couldn't stand the smell of the salmon. He's not a fish eater for the most part. I loved the blobs of melted cream cheese. This made the...