Smoked Salmon & Herb Frittata with Lemon Crème Fraîche

Frittata, from the Italian for fried, is an open-faced egg bake finished in the oven until just set. This version folds in silky smoked salmon and fresh herbs, then finishes with a bright lemon crème fraîche.

Serves 4

Estimate for one serving

• 410 cal
• 28g protein
• 6g carbs
• 31g fat
• 1g fiber

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Ingredients

• 10 large eggs
• 1/3 cup crème fraîche
• 6 oz smoked salmon
• 1/4 cup fresh dill
• 3 tbsp fresh chives
• 1 medium shallot
• 2 cups baby spinach
• 3 oz goat cheese
• 2 tsp lemon zest
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 375 °F and place a 10-inch cast-iron skillet inside to heat.
2. 2Whisk eggs with half the crème fraîche until smooth.
3. 3Finely mince shallot and chop dill and chives; fold herbs into egg mixture along with salt and pepper.
4. 4Remove hot skillet from oven, add olive oil and swirl to coat.
5. 5Add shallot and spinach to skillet; sauté until spinach is just wilted.
6. 6Pour in egg mixture, gently stir once, then scatter torn smoked salmon and crumbled goat cheese across surface.
7. 7Transfer skillet to oven and bake until center is just set and top is puffed and golden, about 14 minutes.
8. 8While frittata bakes, whisk remaining crème fraîche with lemon zest and salt.
9. 9Remove frittata from oven, let rest 3 minutes, then slice into wedges and serve with a dollop of lemon crème fraîche.