Smoked Salmon & Herb Frittata with Charred Scallion Yogurt

Frittata, from the Italian for fried, is the oven-finished cousin of the omelet—sturdy enough to slice and share. Here smoked salmon and fresh herbs meet a cool charred-scallion yogurt for a bright, protein-rich breakfast.

Serves 4

Estimate for one serving

• 380 cal
• 32g protein
• 8g carbs
• 24g fat
• 2g fiber

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Ingredients

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

Instructions

1. 1Preheat oven to 375 °F. Thinly slice the shallot and garlic; set aside.
2. 2Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add shallot and garlic; cook 2 minutes until softened.
3. 3Add spinach and cook, stirring, until fully wilted, about 3 minutes. Remove from heat and let cool slightly.
4. 4In a large bowl, whisk eggs with salt, black pepper, half the chopped dill, and half the chives. Stir in the cooled spinach mixture and tear in the smoked salmon.
5. 5Wipe out skillet, add remaining olive oil, and return to medium heat. Pour in egg mixture and cook undisturbed 4 minutes until edges begin to set.
6. 6Transfer skillet to oven and bake 12–14 minutes until center is just set and top is puffed.
7. 7While frittata bakes, toss scallions with a drizzle of olive oil and char under broiler or in a hot cast-iron pan 3–4 minutes, turning once. Chop finely and fold into Greek yogurt with lemon zest, remaining herbs, salt, and red pepper flakes.
8. 8Remove frittata, rest 5 minutes, slice into 4 wedges. Serve each with a generous spoonful of charred-scallion yogurt.