Smoked Salmon Goat Cheese Frittata

AmberBreakfast, Main, Vegetarian Friendly0 Comments


This frittata in particular is my dad’s and my favorite. Its my smoked salmon and goat cheese frittata with fragrant herbs. YES, IT IS AS GOOD AS IT SOUNDS! I actually made this on Food Network Star Kids… the judges loved it and I know you guys will too. It’s the perfect breakfast, brunch or lunch if you want something easy and packed with flavor.

It filled with smokey salmon, tangy and creamy goat cheese, fluffy moist eggs and fragrant herbs which makes it TO DIE FOR! One of the things I love most about this recipe is it incorporates salmon and the salmon here in Seattle is fantastic. Secondly, it has fresh herbs that I can just harvest from my herb garden. Its perfect!

I really hope you guys try this recipe, and if you want to, you can even switch up the ingredients and create your own frittata flavor combos! If you do, let me know in the comments or send me a picture!

Enjoy and I will see you in my next video!

– Amber

Smoked Salmon Goat Cheese Frittata
We have great salmon here in the Pacific Northwest, and this is one of my dad's favorite breakfast dishes! Salty salmon and creamy tangy goat cheese are tucked in a warm frittata with herbs!
  1. 6 large eggs
  2. 1 tablespoons water
  3. 1 tablespoon chopped fresh dill (1 :3 dried to fresh herbs)
  4. 1 teaspoon kosher salt
  5. Freshly ground black pepper
  6. 2 tablespoons chopped chives
  7. 2 ounces goat cheese
  8. 2 ounces smoked salmon flaked
  9. 2 teaspoons extra-virgin olive oil
  1. Pre-Heat: Position a rack in the center of the oven and preheat to 375 degrees F.
  2. Combine: Whisk the eggs, water, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the goat cheese into small clumps. Fold the goat cheese and salmon into the egg mixture.
  3. Cook: Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
  4. Invert: Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
  5. Serving suggestion: plate with a simple green salad with tomatoes for color.
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