Smoked Salmon and Roasted Vegetable Frittata

Smoked Salmon and Roasted Vegetable Frittata

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As a passionate food lover and a chef who enjoys creating healthy recipes, I have a soft spot for dishes that are both comforting and nutritious. On one such memorable day in the kitchen, I stumbled upon the idea of combining smoked salmon and roasted vegetables in a frittata. The result was a delightful symphony of flavors that left me hooked and eager to share my experience with you.

What is Smoked Salmon and Roasted Vegetable Frittata?

A frittata is an Italian dish, similar to an omelet or crustless quiche, made with beaten eggs and various fillings such as vegetables, cheeses, and meats. The smoked salmon and roasted vegetable frittata combine the richness of smoked salmon with the earthy flavors of roasted vegetables, creating an irresistible and satisfying meal. This dish is incredibly versatile, perfect for breakfast, brunch, or even dinner, and it can be enjoyed hot or cold.

See. Salmon Patties Side Dishes

Recipe Ingredients

Here are the ingredients for 4 servings of Smoked Salmon and Roasted Vegetable Frittata:

  • 1 red bell pepper, diced
  • 1/2 small yellow onion, diced
  • 1 medium tomato, diced
  • 1 cup asparagus, chopped
  • 1 garlic clove, sliced
  • 1 Tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 oz cold-smoked sockeye salmon, diced
  • 6 large eggs, beaten

Ingredient Notes

Red bell pepper: I prefer using red bell peppers for their natural sweetness, which complements the smoky flavor of the salmon. However, feel free to experiment with other colors like yellow or orange bell peppers for a different taste profile or visual appeal.

Yellow onion: I find that yellow onions have the perfect balance of sweetness and sharpness, but you can easily substitute them with red or white onions if you prefer.

Tomato: Choose a ripe but firm tomato for this recipe to avoid excess moisture. You can also use cherry tomatoes, which will add a burst of sweetness and color to the dish.

Asparagus: Fresh, crisp asparagus works best in this recipe, but you can also use other seasonal vegetables like zucchini, broccoli, or even kale for a different twist.

Garlic: Fresh garlic adds a lovely depth of flavor. However, if you’re sensitive to garlic, you can omit it or replace it with a pinch of garlic powder.

Olive oil: I recommend using extra virgin olive oil for its rich flavor and health benefits. Alternatively, you can use avocado oil or another high-quality oil with a high smoke point.

Kosher salt and black pepper: These classic seasonings enhance the natural flavors of the ingredients. Feel free to adjust the amounts to suit your taste preferences.

Cold-smoked sockeye salmon: I love using cold-smoked sockeye salmon for its deep, smoky flavor and vibrant color. However, you can also use hot-smoked salmon or even leftover grilled or baked salmon. If you’re following a vegetarian or pescatarian diet, you can try using smoked tofu or tempeh as a substitute.

Eggs: Large, fresh eggs are the key to a fluffy and tender frittata. You can use organic, free-range, or pasture-raised eggs for the best results. For an egg-free or vegan option, try using a vegan egg substitute like chickpea flour or tofu.

How to Make Smoked Salmon and Roasted Vegetable Frittata?

Step 1: Preheat the Oven and Prepare the Vegetables

Preheat your oven to 400ºF (200ºC).

Line a sheet pan with foil for easy cleanup and set it aside.

In a large bowl, combine the diced red bell pepper, yellow onion, tomato, chopped asparagus, and sliced garlic.

Drizzle the vegetables with olive oil, then season with kosher salt and black pepper. Toss to coat the vegetables evenly.

Step 2: Roast the Vegetables

Spread the seasoned vegetables on the prepared sheet pan in a single layer.

Roast the vegetables in the preheated oven for 12 to 15 minutes, or until they are tender and slightly caramelized.

Step 3: Prepare the Frittata Mixture

While the vegetables are roasting, dice the cold-smoked sockeye salmon and set it aside.

In a separate bowl, beat the 6 large eggs until well combined.

Step 4: Assemble and Cookthe Frittata

Place an oven-safe, non-stick skillet over medium heat and let it warm up for 2 minutes.

Add the roasted vegetables and diced smoked salmon to the skillet.

Pour the beaten eggs over the vegetables and salmon, and gently stir to combine the ingredients evenly.

Cook the frittata for 4 to 5 minutes, or until the egg mixture has set at the bottom of the skillet.

Step 5: Finish Cooking in the Oven

Transfer the skillet to the preheated oven and cook the frittata for an additional 2 to 3 minutes or until the eggs are fully set and the top is slightly golden.

Serving Instructions

Remove the frittata from the oven and let it cool in the skillet for a few minutes before slicing.

Use a spatula to carefully loosen the edges of the frittata from the skillet and slide it onto a cutting board or serving plate.

Cut the frittata into wedges and serve it warm or at room temperature.

You can garnish the frittata with fresh herbs like dill, parsley, or chives for added flavor and visual appeal.

Serve the frittata alongside a mixed green salad, some crusty bread, or a bowl of fresh fruit for a complete and satisfying meal.

Remember to always use oven mitts when handling a hot skillet and be cautious of the hot handle when transferring the frittata in and out of the oven. Enjoy your delicious and healthy smoked salmon and roasted vegetable frittata!

How to Store and Freeze Vegetable Frittata?

Storage

  1. Allow the frittata to cool completely before storing it.
  2. Wrap the frittata tightly in plastic wrap or aluminum foil, or place it in an airtight container.
  3. Store the frittata in the refrigerator for up to 3 to 4 days.

Freezing

  1. Cool the frittata completely before freezing.
  2. Slice the frittata into individual portions and wrap each piece tightly in plastic wrap or aluminum foil.
  3. Place the wrapped portions in a freezer-safe container or a resealable plastic freezer bag, making sure to remove as much air as possible before sealing.
  4. Label the container or bag with the date and contents.
  5. Freeze the frittata for up to 2 to 3 months for optimal quality.

To reheat, thaw the frittata overnight in the refrigerator, then reheat it in the microwave, oven, or on the stovetop until warmed through.

Tips to Make This Recipe

  1. Use fresh ingredients: Fresh vegetables and high-quality smoked salmon will yield the best results in terms of flavor and texture.
  2. Season to taste: Adjust the salt and pepper as needed to suit your preferences. You can also add other seasonings like red pepper flakes or smoked paprika for a different flavor profile.
  3. Preheat the oven and skillet: Make sure your oven is preheated to the correct temperature and that your skillet is hot before adding the ingredients. This will help ensure even cooking and a perfectly set frittata.
  4. Keep an eye on the frittata: Don’t overcook the frittata in the oven, as this can result in a dry or rubbery texture. Keep a close eye on it and remove it from the oven as soon as the eggs are set and the top is slightly golden.
  5. Use an oven-safe skillet: Make sure your skillet is oven-safe, as it will need to be transferred from the stovetop to the oven during the cooking process.
  6. Test for doneness: You can check if the frittata is cooked through by inserting a knife or toothpick into the center. If it comes out clean or with just a few moist crumbs, the frittata is done.
  7. Adjust the recipe for dietary needs: Feel free to adapt the recipe to suit your dietary preferences or restrictions, such as using a vegan egg substitute, smoked tofu, or additional vegetables.
Smoked Salmon and Roasted Vegetable Frittata

Smoked Salmon and Roasted Vegetable Frittata

Adalynn Ward
The smoked salmon and roasted vegetable frittata combines the richness of smoked salmon with the earthy flavors of roasted vegetables, creating an irresistible and satisfying meal
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
Course Breakfast, Lunch
Servings 4 persons

Ingredients

  • 1 red bell pepper, diced
  • ½ small yellow onion, diced
  • 1 medium tomato, diced
  • 1 cup asparagus, chopped
  • 1 garlic clove, sliced
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 4 oz cold-smoked sockeye salmon, diced
  • 6 large eggs, beaten

How to Make?

  • Preheat oven to 400ºF and prepare a sheet pan with foil.
  • Mix vegetables with oil, salt, and pepper in a bowl, then spread on the pan and roast for 12-15 minutes.
  • In a heated oven-safe skillet, add roasted vegetables, smoked salmon, and beaten eggs, stirring to combine.
  • Cook the frittata on the stovetop for 4-5 minutes until the bottom is set.
  • Transfer the skillet to the oven and bake for 2-3 minutes until the eggs are fully set.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 18gProtein: 23gFat: 17gSaturated Fat: 4gCholesterol: 300mgSodium: 550mgFiber: 2gSugar: 4g
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Frequently Asked Questions

Can I use a different type of fish or seafood in this frittata recipe?

Yes, you can substitute the smoked salmon with other types of fish or seafood, like smoked trout, cooked shrimp, or crab meat. Just make sure to adjust the cooking time accordingly, if needed.

What can I use instead of eggs in this recipe for a vegan option?

You can use a vegan egg substitute like chickpea flour or silken tofu to make a vegan frittata. Follow the instructions on the package or recipe for the required amount and method.

Can I make this frittata ahead of time?

Yes, you can make the frittata ahead of time. Allow it to cool completely, then store it in the refrigerator for up to 3 to 4 days. Reheat it in the microwave, oven, or on the stovetop before serving.

What other vegetables can I use in this frittata recipe?

Feel free to substitute or add other vegetables like zucchini, broccoli, spinach, kale, or mushrooms. Just make sure to adjust the roasting time and ensure they are cooked through before adding them to the frittata.

Can I cook this frittata entirely on the stovetop or in the oven?

Yes, you can cook the frittata entirely on the stovetop by covering the skillet and cooking it on low heat until the eggs are set. Alternatively, you can bake the frittata in the oven at 350ºF (180ºC) for 20-25 minutes, or until the eggs are set.

Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!