Smoked Salmon Frittata With Goat Cheese, Cherry Tomatoes, And Chives
- 15m Prep Time
- 30m Cook Time
- 50m Ready In
A smoky, rich frittata with hot-smoked salmon, creamy goat cheese, cherry tomatoes, and chives. Perfect for breakfast, lunch, or leftovers.
Ingredients
- 10 large eggs
- 59.1 ml whole milk
- 1.23 ml kosher salt
- 1.23 ml freshly ground black pepper
- 227 g hot-smoked wild salmon broken into bite-size pieces
- 15 cherry tomatoes halved
- 113 g fresh goat cheese crumbled
- 1 bunch chives chopped
- 14.8 ml unsalted butter
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 90.7 mg
- Iron: 1.57 mg
- Magnesium: 21.1 mg
- Phosphorus: 241 mg
- Potassium: 261 mg
- Zinc: 1.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 10 large eggs
- 59.1 ml whole milk
- 1.23 ml kosher salt
- 1.23 ml freshly ground black pepper
- 14.8 ml unsalted butter
Prepare
- 227 g hot-smoked wild salmon, broken into bite-size pieces
- Halve 15 cherry tomatoes
- 113 g fresh goat cheese, crumbled
- Chop 1 bunch chives
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
In a large bowl, whisk together 10 large eggs, ¼ cup whole milk, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until well combined.
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Step 3.
Gently stir in ½ pound hot-smoked wild salmon (broken into bite-size pieces), 15 halved cherry tomatoes, 4 ounces crumbled fresh goat cheese, and 1 bunch chopped chives until evenly distributed.
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Step 4.
Melt 1 tablespoon unsalted butter in a large ovenproof frying pan over high heat, swirling to coat the bottom.
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Step 5.
Pour the egg mixture into the pan and reduce the heat to medium. Cook for 1 minute without stirring, until the edges begin to set.
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Step 6.
Transfer the pan to the preheated oven and bake for 25 to 30 minutes, until the center of the frittata is set and slightly puffed up.
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Step 7.
Let the frittata cool in the pan for 5 minutes before cutting into wedges for serving.