Ina Garten Smoked Salmon Frittata
The Ina Garten Smoked Salmon Frittata is elegant, creamy, and packed with delicate, savory flavor. Inspired by the refined yet approachable style of Ina Garten, this dish turns simple eggs and smoked salmon into a brunch-worthy centerpiece.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Brunch/Breakfast
- Method: Stovetop
- Cuisine: Italian
Ingredients
-
8 large eggs
-
¼ cup heavy cream
-
4 ounces smoked salmon (chopped)
-
½ cup grated Gruyère or goat cheese
-
2 tablespoons chopped fresh dill or chives
-
1 tablespoon olive oil or butter
-
½ small red onion (finely diced)
-
½ teaspoon kosher salt
-
¼ teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
A moderate oven temperature ensures gentle cooking and creamy texture.
Heat olive oil or butter in the skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent.
Remove from heat once softened. Overcooking can make onions too dark and overpowering.
In a large bowl, whisk eggs and heavy cream until smooth. Add salt, pepper, and fresh herbs.
Whisk gently to combine without incorporating too much air.
Sprinkle smoked salmon and grated cheese evenly over the sautéed onions in the skillet.
Layering ingredients evenly ensures balanced flavor in every slice.
Pour the egg mixture over the salmon and onion. Cook on low heat for 3–4 minutes without stirring.
You’ll notice the edges beginning to set while the center remains slightly loose.
Transfer the skillet to the preheated oven. Bake for 12–15 minutes until the center is just set and slightly puffed.
The frittata should have a slight jiggle but not appear liquid.
Remove from the oven and let rest for 5–10 minutes.
Resting allows the custard to firm up for clean slices.
Find it online: https://inagartendishes.com/ina-garten-smoked-salmon-frittata/