Smoked Salmon & Herb Frittata with Pickled Shallots

Frittata, Italy’s oven-finished skillet egg bake, turns brunch-ready here with silky smoked salmon and a handful of fresh herbs. Quick-pickled shallots and crumbled feta brighten each slice without weighing it down.

Serves 4

Estimate for one serving

• 380 cal
• 28g protein
• 6g carbs
• 26g fat
• 1g fiber

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Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 4 cups fresh spinach
• 1 large shallot
• 1/4 cup chopped fresh dill
• 3 tbsp chopped fresh chives
• 1/2 cup crumbled feta cheese
• 1/3 cup whole milk
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Thinly slice the shallot and place in a small bowl with red wine vinegar, salt, and sugar; set aside to quick-pickle for at least 15 minutes.
2. 2Preheat oven to 375 °F. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spinach and cook until just wilted, about 2 minutes. Transfer to a plate and let cool slightly.
3. 3In a large bowl, whisk eggs, milk, salt, and black pepper until smooth. Fold in chopped dill, chives, crumbled feta, and the wilted spinach.
4. 4Heat remaining olive oil in the same skillet. Pour in egg mixture and cook undisturbed for 3 minutes until edges begin to set.
5. 5Arrange smoked salmon pieces evenly over the top. Transfer skillet to oven and bake 12–14 minutes until center is just set and top is puffed.
6. 6Remove from oven, let rest 5 minutes. Slice into 4 wedges, top each with pickled shallots and remaining chives. Serve warm.