| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh dill
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped chives
- 2 ounces cream cheese, softened
- 2 ounces smoked salmon, chopped
- 2 teaspoons extra-virgin olive oil
- Serving suggestion: Crispy potatoes and mesclun salad
Instructions
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
- 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.
- Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 165 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 198 mg |
| Sodium | 276 mg |
Reviews
Loved it!! Used hot smoked salmon we did in our smoker. All the flavors really compliment each other. Didn’t use all the cream cheese. As I was adding it, it looked as though the full amount was too much. Added a splash of lemon olive oil to the slices as I served them.
I too had difficulty inverting the frittata. The top is so pretty next time I will just slice and serve.
I too had difficulty inverting the frittata. The top is so pretty next time I will just slice and serve.
Just made this tonight — but with the Laughing Cow cheese instead of cream cheese (I just didn’t feel like going to the store!). Yum. Had it with a simple arugula salad with olive oil and salt and pepper. I agree with another reviewer that it’s thin based on the size of your pan — my cast iron is a little on the large side. But it was delicious. The whole inverting thing didn’t work for me — it fell apart. So you may want to cut the wedges and lift out. It’s just as beautiful on the top as on the bottom. Very easy; everything on the table in less than 30.
I have been making this frittata for a number of years now and it is my go-to recipe for frittatas. I have prepared this recipe for in-laws, ladies’ brunches and surprise guests and I always get compliments on it. I love the recipe because I almost always have the ingredients on hand and when the frittata is prepared, it looks really fancy and complicated but it is deceptively simple to prepare. I usually make the frittata with the smoked salmon and cream cheese per the original recipe. I have found, however, that I can swap out almost any meat and cheese and the recipe is still incredible. A favorite swap is to substitute ham and swiss or ham and gruyere for the smoked salmon and cream cheese.
It was really good. Even when I didn’t have any dill in the house.
Next time I will omit the salt altogether because the salmon already is rather salty on its own.
This is the only thing I’d do different next time… I’d soften the cream cheese and try to blend it in better. I didn’t like the “chunks” of cream cheese, I would have liked it distributed more evenly. Otherwise, it was very good.
I am a beginner cook and Im always looking up new recipes to help me feed my husband and I. I have found that most recipes require some sort of tweaking. Not this one. i followed it to a T and loved it. My husband said “this tastes like we were eating it at a restaurant!” Very yummy.
I personally do not like salmon, but EVERYONE at the Chrismas brunch I had could not get enough, including my children! It is a highly requested dish in this house! I only sprinkle a little salt on the top of the eggs while the dish is on the stovetop. I double the recipe and increase the baking time because I use a large pan, and it turns out great.
This recipe was great and a hit with my whole family. We make it now on special occasions, like birthdays & Mother’s Day.
But a warning: don’t add any salt!! I’ve found that the salt from the smoked salmon is more than enough, even a little too salty for me.
Great though!
But a warning: don’t add any salt!! I’ve found that the salt from the smoked salmon is more than enough, even a little too salty for me.
Great though!
I made this for my mom this past mother’s day, she absolutely loved it. I added extra salmon and cream cheese though. 🙂
I didn’t have cream cheese, salmon, and fresh dill (I know…all the important ingredients!). But I did have left over dinner ham, green onions and mozzarella cheese that I needed to use up before they went bad. This recipe worked out great. It is a perfect base for almost any left overs and turns out so elegant! Also, it is very hard to mess up. I didn’t meaure anything except for counting out the six eggs. It still came out perfect. I will be sure to try the salmon and dill version, but in the meantime the ham and green onion one is calling my name. 🙂