Smoked Salmon & Herb Frittata with Charred Scallion Yogurt

Frittata began as Italy’s flexible skillet eggs, finished until just set. Here smoked salmon and fresh herbs fold into the custard, while charred scallion yogurt adds a cool, smoky contrast.

Serves 4

Estimate for one serving

• 340 cal
• 32g protein
• 7g carbs
• 20g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 4 cups fresh spinach
• 1 medium shallot
• 3 garlic cloves
• 1/4 cup fresh dill
• 1/4 cup fresh chives
• 1 cup plain Greek yogurt (nonfat)
• 6 scallions
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat oven to 375°F. Thinly slice shallot and garlic; chop scallions finely and reserve the remaining 4 whole.
2. 2Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté shallot and garlic 2 minutes until softened. Add spinach and cook until wilted, about 3 minutes. Remove from heat.
3. 3Whisk eggs with salt, pepper, chopped dill, and half the chives. Tear smoked salmon into pieces and scatter over spinach. Pour egg mixture over top.
4. 4Transfer skillet to oven and bake 18–22 minutes until center is just set. Rest 5 minutes before slicing.
5. 5While frittata bakes, toss remaining scallions with olive oil and salt. Char on a hot grill pan or under broiler 3–4 minutes, turning once. Chop charred scallions and fold into Greek yogurt with lemon zest, remaining chives, and salt.
6. 6Serve each wedge of frittata with a generous dollop of charred-scallion yogurt.