Smoked Salmon & Herb Frittata with Crispy Shallots

An Italian skillet classic, the frittata is gently set in the oven so eggs stay tender and custardy. This one folds in silky smoked salmon, fresh dill and chives, then finishes with golden crispy shallots for bright, briny contrast.

Serves 4

Estimate for one serving

• 410 cal
• 32g protein
• 8g carbs
• 27g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 4 cups fresh spinach
• 3 medium shallots
• 3 garlic cloves
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup crumbled feta

Instructions

1. 1Preheat oven to 375°F. Thinly slice shallots and mince the garlic.
2. 2Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add sliced shallots and cook 4–5 min until golden and crisp; remove to paper towel.
3. 3In the same skillet, add remaining oil, minced garlic and spinach. Sauté 2 min until wilted. Remove from heat.
4. 4Whisk eggs with dill, chives, lemon zest, salt and pepper. Stir in feta and half the crispy shallots.
5. 5Pour egg mixture over spinach in skillet. Arrange smoked salmon pieces evenly on top.
6. 6Bake 18–22 min until center is just set. Rest 5 min, then top with remaining crispy shallots before slicing into 4 portions.