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Smoked Salmon Frittata

Prep Time15 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Servings: 6


  • 2 tbsp olive oil
  • 2 small yellow onions, diced
  • 4 large garlic cloves, sliced
  • 1 large zucchini, sliced in rounds and then cut into quarters
  • 1 large squash, sliced in rounds and then cut into quarters
  • 1 pinch of kosher salt
  • 5 large white mushrooms, sliced
  • 8 oz fresh smoked salmon, sliced thinly into small pieces
  • 9 large eggs
  • ¼ cup 2% milk
  • ¼ cup ricotta
  • 3 tbsp feta, crumbled


  • Preheat oven to 375° F.
  • Heat a 10” cast iron skillet over medium heat for a few minutes, then add the olive oil.
  • Once the oil is hot, add the onions and garlic. Cook over medium heat, stirring occasionally to avoid burning. Onions should begin to caramelize after about 10 minutes.
  • Add the zucchini, squash and salt and stir. Continue to cook for 8 additional minutes, stirring occasionally to avoid burning.
  • Add the mushrooms and cook for 5 minutes.
  • Add the smoked salmon and gently stir to combine. Cook for 5 minutes.
  • In a separate bowl whisk together the eggs, milk, ricotta and feta.
  • Even out the top of the veggie mixture as much as possible with a spatula. Pour the egg mixture over the veggies in the cast iron. Do not stir. Cook on the stove for 3 minutes.
Transfer the cast iron skillet into the oven and cook for 13 minutes.
  • Check to make sure that the top is starting to set. It can still be a little liquidy on top, but shouldn’t look totally soupy.
  • Switch the heat to a broil, and broil for 3 minutes.
  • Remove frittata from oven and let sit for 5 minutes before serving.
  • Slice and enjoy!