Smoked Salmon & Herb Frittata with Whipped Ricotta

Frittata, from the Italian for fried, is the open-faced cousin of the omelet, finished in the oven until set and golden. This brunch plate folds in silky smoked salmon and fresh herbs, then crowns each wedge with lemony whipped ricotta.

Serves 3

Estimate for one serving

• 410 cal
• 32g protein
• 6g carbs
• 28g fat
• 1g fiber

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Ingredients

• 8 large eggs
• 4 oz smoked salmon
• 3/4 cup fresh ricotta cheese
• 3 tbsp fresh chives
• 2 tbsp fresh dill
• 1 small shallot
• 2 garlic cloves
• 2 cups baby spinach
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat oven to 375°F. In a small bowl, whip ricotta with lemon zest, chopped chives, and salt until light and airy; set aside.
2. 2Finely mince shallot and garlic. Chop remaining herbs.
3. 3Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté shallot and garlic for 90 seconds until fragrant.
4. 4Add spinach and cook until just wilted, about 1 minute. Remove from heat.
5. 5In a large bowl, whisk eggs vigorously with salt, pepper, chives, and dill. Tear smoked salmon into bite-size pieces and scatter over spinach.
6. 6Pour egg mixture into skillet. Dot with remaining ricotta in small spoonfuls.
7. 7Transfer to oven and bake 14–16 minutes until center is just set and top is puffed and golden.
8. 8Let rest 3 minutes, slice into thirds. Serve each portion with a generous dollop of whipped ricotta and extra dill.