Smoked Salmon & Herb Frittata with Charred Scallion Aioli

Frittata, from the Italian for fried, is the open-faced egg bake finished gently in the oven. This brunch version folds in silky smoked salmon and fresh herbs, then meets a smoky charred scallion aioli.

Serves 3

Estimate for one serving

• 480 cal
• 32g protein
• 7g carbs
• 36g fat
• 2g fiber

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Ingredients

• 9 large eggs
• 6 oz smoked salmon
• 1/4 cup chopped fresh dill
• 3 tbsp chopped fresh chives
• 1 medium, thinly sliced shallot
• 2 cups baby spinach
• 1/3 cup crumbled feta
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 scallions
• 2 garlic cloves
• 1/3 cup mayonnaise
• 1 tsp lemon zest
• 1 tbsp lemon juice

Instructions

1. 1Preheat oven to 375 °F. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
2. 2Add sliced shallot and cook 2 min until softened. Add spinach and wilt 1 min. Remove from heat.
3. 3Whisk eggs with salt, pepper, dill, and chives. Stir in feta.
4. 4Return skillet to medium heat, pour in egg mixture, and arrange smoked salmon pieces on top.
5. 5Cook 3 min until edges set, then transfer to oven and bake 12–14 min until center is just set.
6. 6While frittata bakes, toss scallions with olive oil and char under broiler or in a hot skillet 3–4 min, turning once.
7. 7Blend charred scallions, garlic, mayonnaise, lemon zest, and lemon juice until smooth. Season with pinch of salt.
8. 8Cool frittata 5 min, slice into thirds, and serve each portion with a generous spoonful of scallion aioli.