Smoked Salmon and 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. I made this on Food Network Star Kids…and the judges loved it! I know you guys will enjoy it, too. It’s the perfect dish for breakfast, brunch, or lunch if you want something easy and packed with flavor.
Total Time 20 minutes
Servings 4 servings
Author Amber Kelley


  • 8 large eggs
  • 1 tablespoon fresh dill chopped, or 1 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 2 ounces/55 g goat cheese
  • 2 ounces/55 g smoked salmon flaked
  • 2 teaspoons extra-virgin olive oil


  1. Position a rack in the center of the oven and preheat to 375ºF/190°C.
  2. Whisk together the eggs, dill, salt, pepper, and chives 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. Heat the oil in a 10-inch/25.5 cm nonstick, oven-safe skillet over medium-low heat. Pour the egg mixture into the skillet and stir lightly to make sure the filling is evenly distributed in the pan. Cook until the bottom is set but not browned, about 2 minutes. Transfer the skillet to the oven and bake until the center is no longer jiggly and the edges are golden brown, about 8 minutes.
  4. Remove from the oven, cover, and set aside for 5 minutes.
  5. Take a butter knife and run it along the edges of the pan to make sure the frittata isn’t sticking, and then slide the frittata onto a large plate. Cut into wedges and serve warm or at room temperature with a simple green salad or sliced tomatoes.