New This Month

Smoked Salmon Frittata


This frittata should be served hot.

  • Servings: 12

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.

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