Smoked Salmon Frittata

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A healthy and refreshing smoked salmon frittata loaded with fresh spinach and lemon.  Perfect for a Sunday Brunch or to make ahead for weekly breakfasts to take on the go.


  • 1 TBL olive oil
  • 4 oz. smoked salmon, cut into small pieces
  • 3 oz baby spinach
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • 6 egg whites
  • 2 whole eggs
  • 1/2 tsp pepper
  • 1/2 cup almond milk or milk of your choice


Preheat oven to 375F degrees.  In a small mixing bowl add eggs, egg whites, milk, lemon zest, salmon and black pepper and whisk until combined.

Heat oil in a cast iron, or other oven safe pan over medium heat.  Add the spinach and toss until just barely starting to wilt.  Add garlic and continue cooking until fragrant, about 30 seconds. Next, pour in the egg mixture, stir to combine and cook for about 3-5 minutes until the eggs start to bubble and firm up just a bit.

Place in the preheated oven for approximately 8-10 minutes.  Serve immediately


If you are using a cast iron pan sure to coat it all with a touch of oil before you start to make sure it doesn’t stick to the sides.