| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 8 servings |
Ingredients
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 12 extra-large eggs
- 1 cup heavy cream
- 4 ounces fresh goat cheese, such as Montrachet, crumbled
- 1/2 pound smoked salmon, chopped
- 3 scallions, chopped, white and light green parts
- 3 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
- In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 312 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 363 mg |
| Sodium | 412 mg |
| Serving Size | 1 of 8 servings |
| Calories | 312 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 363 mg |
| Sodium | 412 mg |
Reviews
Delicious! Followed the recipe exactly, except I checked the frittata after 45 minutes– good thing, since It was already perfectly cooked. Used a cast iron skillet. Will make again and may consider substituting a few ingredients that I may already have on hand- but not because they will be an improvement! Once again- thank you, Ina Garten!
Is a 10″ skillet really big enough for 12 eggs and all the filling?????
Big Hit at Brunch! Thank you!
This is an excellent recipe! So easy and wonderful, and looks great on the dinner table for friends. I toothpick tested the frittata at 45 minutes and it was done. I paired the frittata with an arugula, cherry tomato, crouton salad with mustard vinaigrette.
Perfect recipe. I made it exactly as it says and wouldn’t change a thing.
Half of this was the perfect amount for a small 5″ pan. So easy and remained moist in the oven. I did add some extra goat cheese, a small amount of cheddar, and extra salt & pepper. It still baked for about 50 minutes. Great for a make ahead breakfast for my husband during the work week!
So so great! I substituted cream cheese instead of goat cheese because my boyfriend doesn’t like goat cheese. It’s like a keto-friendly version of the tastes you crave for lox and cream cheese on a bagel!
One of my favorite frittata recipes of all time.
Great brunch item.
Have to admit that I changed it up a bit to utilize ingredients on hand.
Used two cans of sustainable caught wild Alaska pink salmon instead of smoked. 12 oz of salmon.
12 oz whole organic milk instead of other “milks.”
1 medium Walla Walla sweet onion, sliced and caramel used in 1 tablespoon extra Virginia olive oil in cast iron skillet over medium heat.
Omitted chives.
Baked in skilled as directed.
Delicious clean eating!
This recipe is a keeper!
Loved this recipe! I made it in muffin cups for breakfast through this week. Glad I saw the comment about omitting salt if your smoked salmon is on the salty side. I tend to cut the salt in half of all of Ina’s recipes though.