Elevate your Mother’s Day breakfast with a Smoked Salmon Frittata that’s as elegant and easy to prepare. This frittata marries the luxurious taste of smoked salmon with the gentle fluffiness of well-beaten eggs, creating a dish that’s not only keto-friendly but also bursting with flavor. Enhanced with the subtle sharpness of diced onions, the salty pop of capers, and the freshness of dill, and completed with a creamy finish of feta or goat cheese, this frittata will impress and delight.
Smoked Salmon Frittata
Recipe By Ketology
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Cooking Time
25 min
Difficulty
Easy
Serves
4
Calories
300
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 4 ounces smoked salmon, chopped
- 1/4 cup diced onions
- 2 tablespoons capers, drained
- 2 tablespoons fresh dill, chopped, plus extra for garnish
- 1/4 cup feta or goat cheese, crumbled
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large mixing bowl, whisk the eggs, heavy cream, salt, and pepper until well combined and slightly frothy.
- 3. Stir in the chopped smoked salmon, diced onions, capers, and chopped dill into the egg mixture. Mix gently to ensure an even distribution of ingredients.
- 4. Heat olive oil in a 10-inch ovenproof skillet over medium heat. Pour the frittata mixture into the skillet, cooking for 3-4 minutes until the edges begin to set.
- 5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is lightly golden.
- 6. Sprinkle the crumbled feta or goat cheese over the frittata in the last 5 minutes of baking.
- 7. Let the frittata cool for a few minutes. Garnish with additional fresh dill before slicing into wedges and serving.
- 8. Present this Keto Smoked Salmon Frittata to the table for a Mother's Day breakfast that's as nutritious as it is flavorful, making the morning celebration even more memorable.
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