Description
This elegant, protein-packed frittata is filled with flaky salmon, earthy mushrooms, tender leeks, and vibrant spinach—all folded into a creamy, herbed egg base. We’ve doubled the servings and added bright, zesty touches that make this dish feel just as perfect for brunch as it does for dinner.
Ingredients
2 (5½ oz) salmon fillets
2 tsp + 2 tbsp extra-virgin olive oil, divided
1 cup sliced leek (white and light green parts only)
4 cups sliced button mushrooms
2 cups frozen chopped spinach, thawed and squeezed dry
1 tsp salt, divided
10 large eggs
2 cups whole milk
2 tbsp chopped fresh dill
Optional twists:
Zest of 1 lemon (plus wedges for serving)
½ tsp garlic powder or smoked paprika (for extra depth)
½ cup crumbled goat cheese or feta (for creaminess)
Instructions
Preheat oven to 375°F (190°C).
Heat 2 tsp oil in a skillet over medium heat. Season salmon with salt and sear 2–3 minutes per side. Remove and flake into large chunks.
In the same skillet, add 2 tbsp oil, leeks, and mushrooms. Sauté for 6–8 minutes until softened and golden. Stir in spinach and cook 2 minutes more. Season with remaining salt.
In a bowl, whisk eggs, milk, dill, lemon zest (if using), and garlic powder or paprika.
In a greased 9×13-inch baking dish or large oven-safe skillet, layer veggies and salmon. Pour egg mixture on top. Add cheese, if using.
Bake for 25–30 minutes or until just set in the center. Cool slightly, garnish with lemon zest or herbs, and slice to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280 / Serving
- Fat: 17g / Serving
- Carbohydrates: 5g/ Serving
- Protein: 24g / Serving