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

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 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.


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