No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Smoked Salmon Frittata

This frittata should be served hot.

  • Servings: 12
Smoked Salmon Frittata

Photography: Luca Trovato

Source: Martha Stewart Living, December 2000


  • 12 large eggs, beaten
  • 1 cup heavy cream
  • 4 ounces goat cheese, crumbled
  • 1/2 pound smoked salmon, chopped
  • 3 scallions, sliced 1/8 inch thick, white and light-green parts only
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 red onion, finely diced


  1. Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.

  2. Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.

Reviews (3)

  • reginaphalange 9 Apr, 2012

    I had this at a friend's once and tracked the recipe down to make it for my own brunch with friends. It was just as amazing the second time around. The only adjustment I would make is with the salt - 1 tsp is far too much, especially with the saltiness of the smoked salmon. Next time I will either reduce by half or won't add it at all.

  • erynnorton 8 Nov, 2011

    Is the smoked salmon used in this recipe the same kind of smoked salmon you put on top of a bagel?

  • Ereff 5 Jan, 2009

    I loved this recipe and it was well received by my very picky family.-Eden

Related Topics