Smoked Salmon & Herb Frittata with Roasted Tomatoes

Frittata takes its name from the Italian habit of frying eggs gently, then finishing them in the oven for a tender set. This version folds in silky smoked salmon and fresh herbs, with blistered cherry tomatoes and a scatter of feta.

Serves 4

Estimate for one serving

• 380 cal
• 28g protein
• 9g carbs
• 26g fat
• 2.2g fiber

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Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 4 cups fresh spinach
• 2 cups cherry tomatoes
• 1 large shallot
• 3 garlic cloves
• 1/4 cup fresh dill
• 1/4 cup fresh chives
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup crumbled feta

Instructions

1. 1Preheat oven to 375°F. Toss cherry tomatoes with olive oil, salt, and pepper on a sheet pan; roast 15 minutes until blistered.
2. 2Meanwhile, whisk eggs with chopped dill, chives, remaining salt, and pepper in a large bowl.
3. 3Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté thinly sliced shallot and minced garlic for 2 minutes until fragrant.
4. 4Add spinach and cook until just wilted, about 1 minute. Remove from heat.
5. 5Pour egg mixture over vegetables, arrange flaked smoked salmon and crumbled feta evenly, then top with roasted tomatoes.
6. 6Bake 18–22 minutes until center is just set. Rest 5 minutes before slicing into 4 portions.