If you’ve been following me, you know my love for frittatas – they are so easy and versatile, they’re a great way to pack in some nutrients, and my whole family loves em. Here is another frittata recipe that was born out of a need to use some ingredients in the fridge. The dill was about to go bad, the smoked salmon had just passed its “use by” date, and I had an abundance of feta in the fridge thanks to an ill-timed grocery purchase plus CSA delivery (shout out to Rosie Bell Farm and their incredible goat feta!). I pulled everything out of the fridge and it seemed so obvious what to make.
Smoked Salmon Frittata
- 6 eggs
- 1 cup of milk (omit for dairy-free)
- 1 TBSP olive oil
- 4 cups of baby spinach
- 1/2 of an onion, chopped
- 4 oz of feta, crumbled
- 6 oz of smoked salmon, chopped
Preheat oven to 350 degrees. Heat olive oil in pan over medium heat. Saute onion until soft, about 5 minutes. Add baby spinach to pan and cook until wilted. Lightly grease a 9 inch pie dish. Spread onion and spinach in the bottom. Next layer the salmon, and finally the feta. Beat eggs and milk and pour into pie dish. Cook for 30-40 minutes until set.