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Smoked Salmon Frittata with Feta Herbs Topped with Arugula Salad

This smoked salmon frittata is a light but satisfying dish packed with nutritious ingredients and is perfect to serve as the main dish for your next brunch. It is quick to come together for a casual meal but refined enough for entertaining. One of the best things about preparing a frittata is that they are incredibly forgiving. Keep in mind the basic ratio of eggs to dairy (and smoked salmon of course!) and use the herbs and vegetables that most appeal to you.

Recipe Variations

Wild for Salmon smoked sockeye salmon pouches are called for in this recipe, but the canned salmon, traditional smoked sockeye salmon or nova style sockeye salmon lox would also work.

Dill and green onions are called for but feel free to use other herbs such as parsley, basil, or tarragon if you prefer. Leeks or shallots would be excellent in place of the green onions.

Other vegetables such as broccoli, mushrooms, or spinach could be used along with or in place of the roasted bell peppers and arugula called for in this recipe. Just make sure the vegetables you choose do not have too much moisture in them or the frittata will end up soggy.

Serving fresh greens with eggs is a lovely way to brighten them up and make them more appropriate for serving at meals other than breakfast. Feel free to dress up this simple salad by adding additional ingredients such as thinly sliced red onion, cucumber, cherry tomatoes, or shaved carrots.

Equipment

Oven-safe skillet: The frittata is started on the stove and then transferred to the oven to finish cooking. Use a 10-inch skillet that is completely ovenproof, bonus points if it doubles as a pretty serving dish at the table. Cast iron is an excellent choice, but stainless steel will also work.

Whisk: A whisk makes quick work of combining the eggs with the other frittata ingredients and is also used to emulsify the salad dressing. A large balloon whisk is the best type for these tasks.

Mixing bowls: A large mixing bowl is used for the frittata mixture and a small one for preparing the salad dressing.

What You Need

Eggs: Eggs make up the bulk of the frittata and are packed with protein and healthy fats.

Sour cream: Lends a creamy texture to the frittata.

Feta cheese: Feta adds a tangy flavor. Look for feta sold in a block and crumble it yourself for the best flavor.

Fresh dill: Adds a bright herby flavor to the dish. Extra dill can be added to the arugula salad.

Smoked salmon pouches: Wild for Salmon smoked sockeye pouches work well in this recipe. Drain the liquid before flaking the salmon and adding it to the egg mixture.

Butter: Butter is used to sauté the vegetables and helps prevent the eggs from sticking to the pan.

Roasted red peppers: A completely optional ingredient but highly recommended. Purchase a jar of roasted pepper strips or roast your own at home.

Green onions: Add a subtle savory flavor to the frittata.

Arugula: Adds a peppery bite both in the frittata and as a fresh garnish on top.

Lemon juice: Adds tang to the vinaigrette. Use fresh lemon juice if you can.

Dijon mustard: Acts as a binding agent and helps emulsify the vinaigrette.

Honey: Lends sweetness to balance out the acidity of the vinaigrette.

Extra Virgin olive oil: Makes up the bulk of the vinaigrette. Use the best quality olive oil you have.

How to Make the Dish

Prepare the frittata filling. Whisk together the eggs, sour cream, feta, dill, and seasonings.

Fold in the salmon being careful not to break it apart too much. Sautée the vegetables and wilt the arugula.

Combine and bake the frittata. Add the egg mixture to the vegetables in the skillet and bake until cooked through.

Prepare the vinaigrette and assemble the salad. Whisk together the vinaigrette ingredients and dress the arugula salad. Store the remaining dressing in the refrigerator.

 

[[ recipeID=recipe-9l16dnzba, title=Smoked Salmon Frittata with Feta Herbs Topped with Arugula Salad ]]

 

Author Profile 

Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops

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Smoked Salmon Frittata with Feta Herbs Topped with Arugula Salad


Servings: 6

Keywords: Arugula Salad

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins

Ingredients

Instructions

Ingredients

FRITTATA

  • 12 eggs
  • ½ cup sour cream
  • ½ cup crumbled feta cheese
  • ⅓ cup coarsely chopped fresh dill
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 4-ounce smoked sockeye salmon pouches, drained & flaked apart
  • 1 tablespoon butter
  • ½ cup drained roasted red pepper strips (optional)
  • 4 green onions, thinly sliced
  • 1 large handful of baby arugula

ARUGULA SALAD

  • 3 large handfuls of baby arugula
  • 1 lemon, juiced (about 3 tablespoons)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the eggs, sour cream, feta cheese, dill, salt, and pepper. Fold in the flaked smoked salmon and set aside.
  3. Heat an oven-safe skillet over medium heat and add the butter. Once the butter melts add the roasted bell peppers and green onions and sauté while stirring occasionally for 3-4 minutes or until the onions begin to turn translucent. Add the arugula and stir until it just wilts, about another minute.
  4. Gently pour the egg mixture over the sautéed vegetables and give it a few stirs to evenly distribute all of the ingredients.
  5. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are just set and the internal temperature reaches 165 degrees F.
  6. While the frittata is baking prepare the arugula salad. Place the arugula in a serving bowl and set aside.
  7. To make the dressing whisk together the lemon juice, dijon mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the olive oil until everything is emulsified.
  8. Drizzle a small amount of dressing over the arugula and toss until the greens are just coated. Extra dressing can be stored in an airtight container in the refrigerator for up to a week.
  9. Remove the frittata from the oven, top with the arugula salad, and serve immediately.