High in protein and low in fat, this delectable cottage cheese bake.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 tablespoons olive oil
- ¼ medium onion, chopped
- salt and pepper, to taste
- 4 ounces pepper smoked salmon
- 8 black olives, chopped
- 6 eggs
- 2 tablespoons milk
- 2 tablespoons heavy cream
- ½ (8 ounce) package cream cheese, cubed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in an 8-inch, oven-safe skillet over medium heat. Add onion and season with a little salt and pepper. Cook, stirring until translucent, about 5 minutes. Add salmon and olives; cook and stir briefly to release the flavors.
- In a medium bowl, whisk together eggs, milk, and cream. Pour over salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
- Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 327 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 13 g |
| Sodium | 543 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this for years. No changes, always make it as written. We love it!
Delicious! No need to change or add a thing!
The recipe was delicious as written and I can envision endless possibilities. Thank you for sharing.
I didn’t have a cast iron, so I had to increase the baking time to 40 minutes. I used half the amount of cream cheese it called for and skipped the olives. This is a great recipe!
Fantastic recipe! Easy quick meal for our dinner tonight. I used a 3 oz package of regular smoked salmon, I used a small can of black olives. I keep frozen heavy whipping cream in the freezer in cubes placed in a plastic bag. The heavy cream carton made (froze) 3 trays of cubes. They have been frozen in ice cube trays, each cube of “Ice” is 2 TBS, perfect. I was tired of my heavy cream going bad before I used it all up. Jj and I had a salad on the side. The Frittata was served with avocado, parsley and dried chives. I’ll make this recipe often I’m sure. Thank you Debbist for sharing your great meal!
I, too, used capers instead of olives. Although the flavor was quite good, it was a little too salty for me. Maybe it was the capers; maybe it was that I used a bit more smoked salmon than it called for. Next time I’ll try olives and less salmon and only add pepper, no salt.
We really liked this. I didn’t have any olives, so I used a couple tablespoons of capers. Those worked well, but could probably have doubled that. I just used 1/4 cup of fat free half and half instead of milk and cream and it went just fine. The biggest advice I have is to cut the cream cheese fairly small. I think I cut the block into approximately 16 pieces, but would probably cut them into 32 pieces next time. Great recipe!!
Very tasty!! Beautiful presentation as well 🙂
I made this but used all milk instead of cream. I added some capers and sprinkled a little bit of cheddar cheese on top. It was excellent! I will be making this again!
Delicious and quick. If you have all the ingredients ready before you start you’ll breeze right through, especially mixing the eggs. I also add chopped peppers if I have them.
Most Excellent! Watch the oven time! Top with sour cream and avocado! People who are having an egg hating day are not going to like it. More for me!
I wanted to love this more. Agree with whomever suggested that capers would probably work better than the black olives. I did love the blobs of cream cheese (used 1/3 fat and didn’t notice the missing fat). Might be my fault though – made it last night and then refrigerated to bring it to work for breakfasts – might be better right out of the oven (though I’m realizing now it’s not really work friendly with the fishy microwave smell). Also not a fan of frittatas – might try to make this into a quiche next time. Impressive looking!
I used “half smoked” home canned salmon!!. EGGSCELLENT!
I often have leftover lox (smoked salmon) and this recipe is the perfect combination of ingredients for breakfast or brunch. I omitted the olives (hubby does not like them) and used capers, which actually goes better with the lox and cream cheese. A delicious recipe which I will make often. Thanks Debbist.
A delicious, easy, savory brunch dish.
Love this. Only used 1 tbsp of oil and used Greek cream cheese and half&half, and left out the olives. So good.
Excellent, but used red pepper instead of olives.
This was a huge hit with my wife for Mother’s Day brunch, and for my 7 year-olds too. I combined several of the suggested modifications. Went with onions, red bell pepper, olives and capers. Added a bit of goat cheese in addition to the cream cheese. Also went with a little Italian seasoning and a few red pepper flakes when softening the onions. Spices added a slight hint of flavor in the background. Cooked 15 minutes vs 20 – plenty of time. Finally, 1/4 cup of milk instead of the milk/cream mix – eggs were still very fluffy.
I made this last night, it was wonderful. I only had frozen salmon but cooked it with the onions and it flaked apart perfectly. I didn’t use olives because my daughter just didn’t want them. I seasoned with the salt and pepper and a little dill. I also used a cast iron skillet. This is a keeper. Thank you very much for this recipe! This is perfect for anyone on atkins during Lent….
This was very good, but I may have overcooked it in the oven. Used capers instead of black olives. Might try adding some dill to the egg mixture next time.
Really tasty, listened to some of the other reviews and melted the cream cheese in the pan before adding the egg mixture. We used a cast iron pan so we could easily just transfer into the oven. It came out really good and has inspired us to make more frittatas…