Easy Smoked Salmon Frittata (video)

breakfast frittata with smoked salmon, sour cream and avocado

One of my favorite weekend breakfast dishes! This smoked salmon frittata with goat cheese, wilted spinach and avocado is my go-to when I want a fancy but easy brunch! It’s loaded with tons of flaky smoked salmon so you get lots of smoky seafood flavor with every bite. I love to top it off with creamy goat cheese, avocado, green onions and refreshing dill for even more flavor! Next time you need an easy breakfast idea, give this frittata recipe a try!

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Watch my YouTube video recipe for step-by-step instructions and see how I put together this breakfast dish! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

What’s a Frittata?

If you’ve never had a frittata before, you’re in for a real treat! This Italian egg-based dish is similar to a French quiche or scrambled eggs, but with no crust like a quiche and more structured than scrambled eggs. It’s typically made with a meats, cheeses and vegetables. I love how easy it is to put together!

Ingredients for Salmon Frittata

Here are the main ingredients you’ll need to make this delicious seafood breakfast!

  • Eggs & Cream: for making the egg base. Adding cream makes the frittata extra rich!
  • Smoked Salmon: I like to use ‘hot’ smoked salmon for this salmon frittata recipe. This type of salmon is smoked in medium chunks, which makes it super flaky and juicy. I use up to 1 pound of salmon for this recipe. Simply flake the salmon into smaller, bite sized pieces. I buy mine at Costco.
  • Goat Cheese: I love to use goat cheese since it combines well with the smoked salmon and dill. You can also use feta cheese, queso fresco, or even grated cheddar cheese.
  • Spinach: a great way to add more texture and flavor. The spinach is wilted down and tastes fantastic here!
  • Fresh Dill: using fresh dill adds the most refreshing flavor!
smoked salmon frittata in pan, topped with cheese and herbs

How to Make Smoked Salmon Frittata

Making this smoked salmon frittata is a breeze! I love making this recipe on the weekends for an extra special brunch, but you can even make it during the week since it comes together quickly! Here’s how I make. Always start by preheating the oven!

  1. Prepare the fillings: for this recipe, I used softened shallots, wilted spinach, flaky smoked salmon, goat cheese, green onions and dill. I try to have everything ready.
  2. Mix the eggs: I whisk the eggs in a large mixing bowl with a bit of cream, salt and pepper. You can also use whole milk for this recipe.
  3. Cook the eggs: only use a non-stick pan for this recipe, otherwise you won’t be able to get the frittata out of the pan! I cook the eggs over a medium heat, with the onion and spinach, until the eggs are half scrambled.
  4. Add the toppings: I top the frittata with smoked salmon, cheese and herbs. I add about half of the toppings now and half later.
  5. Bake the frittata for about 20 minutes, until the eggs have risen and set.
  6. Add the remaining toppings and enjoy! I love to garnish this smoked salmon frittata with more cheese, herbs and even sour cream! Enjoy immediately!
close up of frittata with smoked salmon, sour cream and herbs

The Best Frittata Toppings!

It’s all about the extra toppings here! I love to add my toppings in two stages – once before I bake the frittata and then afterwards. Have two layers of toppings makes this recipe even better! I use goat cheese, smoked salmon, fresh green onions, fresh dill, avocado and dollops of sour cream. You can also try adding some pickled red onions, thinly sliced shallots, or even capers! Enjoy the dish while it’s hot out of the oven!

overhead view of salmon frittata in frying pan with toppings

Make Ahead Instructions

While I recommend serving the frittata immediately after it’s done, there are a few things you can prepare ahead of time. You can prepare each of the steps and keep everything separate: brown the onion and wilt the spinach, then cover the mixture and refrigerate. Mix the eggs, cover and refrigerate. Prepare all the toppings, keeping them in separate bowls, and keep those refrigerated, too. When you need to assemble the frittata, just preheat the oven, preheat a nonstick pan and continue with the recipe!

slice of smoked salmon frittata with sliced avocado side

More Recipes!

Enjoyed this breakfast recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

  • Smoked Salmon Eggs Benedict – my all-time favorite breakfast recipe! With homemade hollandaise sauce, poached eggs, avocado and salmon!
  • Smoked Salmon Potato Salad – a potato salad like no other, with salmon roe, soft boiled eggs, and chunks of smoked salmon!
  • Smoked Salmon Crepes – savory crepes filled with avocado, crème fraiche and all the best toppings! These make great appetizers, too!
  • Smoky Bacon Quiche – savory, smoky, cheesy and delicious! I love this quiche made with peppers, mushrooms and garlic.

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Smoked Salmon Frittata video recipe


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breakfast frittata with smoked salmon, sour cream and avocado
5 from 2 votes

Smoked Salmon Frittata

15 minutes prep + 30 minutes cook
Weekend smoked salmon frittata recipe with avocado, cheese and loads of smoked salmon!


  • 8 eggs
  • 1/2 cup cream, (or whole milk)
  • salt/ground black pepper
  • 1/2 tsp smoked paprika, optional
  • 1 tbsp butter
  • 1 large shallot, diced
  • 5 ounce baby spinach
  • 3 green onions, diced
  • 1 small bunch fresh dill, chopped
  • 1 pound hot smoked salmon
  • 3 ounces goat cheese, crumbled
  • 1 avocado, sliced
  • 4 tbsp sour cream


  • Preheat the oven to 425F. Preheat a medium-sized non-stick frying pan over medium heat. Add the butter and allow it to melt. Into the melted butter, add the diced shallot (or red onion) and sauté for 4 to 5 minutes, until the onion is soft and translucent.
  • Meanwhile, whisk the eggs, cream, ground black pepper and approximately 1 teaspoon of salt in a large mixing bowl. Add smoked paprika, if desired. Whisk for about 2 minutes, until the eggs are well beaten, then set aside.
  • Remove the salmon skin from the smoked salmon, if needed, and flake the fish into larger, bite-sized chunks.
  • Once the shallot is cooked, add the baby spinach to the pan. Toss it with the onion and let the spinach wilt down until completely reduced, about 2 minutes. Pour the whisked eggs into the pan and stir with a spatula; make sure the heat is set to a medium or even a medium-low. As the eggs cook, scrap the bottom of the pan to bring them up to the top, creating more volume.
  • Do not cook the eggs all the way!! They need to be only partially cooked. Remove the frittata from heat and add about half of the smoked salmon on top. Sprinkle a few tablespoons of cheese and half of the green onions and chopped dill over the top.
  • Bake the frittata in the preheated oven at 425F for 16 to 20 minutes, until the eggs are completely set and fluffy. Remove from the oven and top with the remaining smoked salmon, cheese, green onion and dill.
  • Serve the frittata with sliced avocado and dollops of sour cream on the top or side. Enjoy immediately.


Calories: 540kcal | Carbohydrates: 9g | Protein: 39g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 411mg | Sodium: 1732mg | Potassium: 865mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4940IU | Vitamin C: 18mg | Calcium: 180mg | Iron: 4mg