Smoked Salmon Frittata is an easy, elegant egg dish loaded with smoked salmon, fresh dill, asparagus, onion, Gruyère and goat cheese — full of flavor and versatile for breakfast, brunch, lunch or dinner.
A frittata is essentially a crustless quiche: simple to make, adaptable and reliably satisfying. This version combines a fluffy egg base whisked with plain yogurt and chopped dill, folded over sautéed asparagus and onion, shredded Gruyère, and smoky salmon. Creamy crumbled goat cheese is added on top for a tangy finish. The recipe is cooked in a cast-iron skillet so you can start on the stove and finish in the oven, which makes preparation straightforward and hands-off.
This frittata hits several comforting notes at once: the richness of eggs and melted cheese, the bright herbiness of fresh dill, the tang of goat cheese and the deep, savory smoke from the salmon. It’s a great make-ahead option too — served warm or at room temperature it pairs nicely with a simple green salad for lunch or dinner, or with muffins or scones at breakfast or brunch.
Smoked Salmon
For the smoked salmon in these photos, the salmon was home-smoked, which concentrated the smoky flavor. Store-bought gravlax or smoked salmon also work well and are convenient choices. Either will taste delicious in the frittata.
How to Make Smoked Salmon Frittata
The method is quick and forgiving. Start by sautéing diced onion and chopped asparagus in olive oil until just softened. In a bowl, whisk eggs with plain whole-milk yogurt, chopped fresh dill and a pinch of salt to create a light, creamy custard. Scatter shredded Gruyère and half of the smoked salmon over the cooked vegetables, then pour the egg mixture over the top. Finish with the remaining smoked salmon and crumbled goat cheese.
Cook the skillet over medium-high heat for 3–5 minutes to set the edges, then transfer to a 400°F oven for 20–25 minutes until the edges are lightly golden and the center is set. Let it rest briefly, slice and serve. Garnish with additional fresh dill if you like.
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Smoked Salmon Frittata
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Ingredients
- 2 tablespoon olive oil
- ½ white onion diced
- 8 asparagus spears diced
- 10 large eggs
- 1 cup plain whole milk yogurt
- 2 tablespoon fresh dill, chopped
- ½ teaspoon salt
- 1 cup shredded Gruyère cheese
- 4 ounces goat cheese, crumbled
- 4 ounces gravlax or smoked salmon
Instructions
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Preheat the oven to 400°F (200°C).
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In a large cast-iron skillet, heat the olive oil over medium heat.
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Add the diced onion and asparagus and cook until slightly softened, about 5 minutes.
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In a large bowl, whisk together the eggs, yogurt, chopped dill and salt.
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Sprinkle the shredded Gruyère and half the smoked salmon over the vegetables.
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Pour the egg mixture evenly over the skillet.
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Top with the remaining smoked salmon and the crumbled goat cheese.
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Cook over medium-high heat for 3–5 minutes until the edges begin to set.
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Transfer to the oven and bake 20–25 minutes, until the edges are lightly golden and the center is set.
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Garnish with extra dill, slice and serve.
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Enjoy!