Today’s recipe is for a smoked salmon frittata that you can eat anytime. Really!
A frittata is a most forgiving dish. I make one whenever it’s time for me to clean out my fridge or can’t be inspired to make something complicated for dinner. I’ll fish out whatever veggies or proteins that need to be used up. Maybe this time it’s leftover bacon (ha, as if). Or I’ll discover some wilted greens and an errant bell pepper buried in our produce drawer. Along with a carton of eggs and some cold salted butter, these leftovers will be the basis of a tasty frittata.
The smoked salmon frittata version I’m sharing today is one of my favorites because the saltiness of the salmon complements fluffy egg so well. I love to weave sauteed spinach, chopped fresh herbs through the frittata for extra freshness. Right after whipping my eggs with a good whisk, in goes a dollop of yogurt in my frittata to give it extra creaminess.
The last time I made this smoked salmon frittata for dinner, it was a Monday. We’d just come back from a weekend of travel, and usually I spend Mondays getting everyone back into our regular routine. Usually, this means I spend an inordinate amount of time reminding folks in my house to wear pants. Or brush their teeth at two different times of the day, not just two times spaced a few minutes apart. Or to stop wailing on the floor because I poured the milk into the wrong color cup.
Whatever the crisis of the moment is, I’m in no position most Mondays to make an elaborate meal, and that’s why I love making this smoked salmon frittata. There’s just a little bit of time prepping veggies, but then it’s just a matter of assembling everything into a non-stick or cast iron pan and letting the thing cook.
Easy, gorgeous food. That’s what it’s all about on a Monday. That way, you can focus on more important things, like pants-wearing family members.
Sigh. One goal at a time, right?
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 12 extra-large eggs
- 1 cup low-fat Greek yogurt
- ½ pound smoked salmon, chopped
- 1 8-ounce (200g) bag of triple-washed baby spinach
- 3 tablespoons chopped fresh dill or flat-leaf parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees Fahrenheit (160 degrees Celsius).
- Melt the butter in a 10-inch ovenproof skillet over medium heat. Add the spinach and saute until it's dark and wilted. Remove from heat and let cool slightly, then transfer the spinach to a small bowl. Pat the spinach dry with a paper towel to absorb excess liquid.
- Shred the smoked salmon with your fingers into strips or use a knife to cut the salmon into ¼-inch (approximately 1 cm) strips.
- In a large bowl, whisk the eggs until they're pale yellow and thoroughly mixed. Add the yogurt, dill, salt and pepper and whisk again to combine.
- Distribute the smoked salmon evenly in the skillet and top with the spinach. Return the skillet to the heat and pour the egg mixture over the spinach and the eggs. Let the eggs start cooking on the stove for 3-4 minutes, just until they start to set. Transfer the skillet to the center rack in the oven and continue baking until the eggs are set and the top is just slightly browned, approximately 40-45 minutes.
- Let cool slightly and slice into wedges for serving.