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Smoked Salmon Frittata

A hearty and satisfying smoked salmon frittata that is perfect for breakfast or even Sunday brunch – and is entirely dairy-free! Packed with fresh, tasty veggies, and smokey salmon, this gluten-free frittata strikes the perfect balance of salty and savory.

There is something so satisfying in making one-pan meals. While this healthy frittata is ideal for breakfast or brunch, I often make it at the start of the week, so we can enjoy eating it all week long.

Smoked Salmon and Veggie Frittata - Allergy Free Alaska

What is a Frittata

A frittata is an egg-based dish, similar to a quiche, just without the pie crust. It normally is elevated with various ingredients, like meats, vegetables, and cheeses.

Key to a Delicious Dairy-Free Frittata

To make this frittata dairy-free, I simply use olive oil instead of butter, and omit using any form of cow’s milk or cheese.

Dairy-free milks have a tendency to make things taste a little “off,” which is why I omit it altogether. This truly allows the frittata flavors to shine through, so you’re not focusing on a strange taste or flavor from a plant-based milk.

Smoked Salmon and Veggie Frittata from Allergy Free Alaska

What’s the Best Smoked Salmon to Use?

In this salmon frittata, I use homemade wild Alaska salmon that I smoked. I realize not everyone has access to fresh wild salmon like I do, so here are some things to consider when shopping for smoked salmon:

  • Make sure it’s wild salmon, not farmed. I’m partial to salmon from Alaska, but any wild salmon is better than farmed.
  • There are different varieties of salmon. I personally prefer the taste of Red smoked salmon vs. Pink smoked salmon.
  • Salmon is an oily fish but shouldn’t be dripping in oil or water; the oil should be retained within the flesh of the fish. If the smoked salmon you’re look at is dripping in oil or water, don’t buy it, because chances are it hasn’t been properly cured or smoked – and you’ll be paying more for the weight of the liquid vs. the actual fish.
  • Look for a shorter shelf life. The longer the shelf life, the higher the salt content in the smoked salmon. Smoked salmon should be salty, but it shouldn’t be overly so.

Allergy Free Alaska Smoked Salmon & Veggie Frittata

Gluten-Free Frittata Substitutions – Mix It Up!

I make variations of this gluten-free frittata often with whatever proteins/veggies I have on hand.

Smoked Salmon– Swap it out for ham, Canadian bacon, bacon, or breakfast sausage

Veggies– Try leeks, scallions, shallots, spinach, kale, peppers, mushrooms, hash browns (I normally buy frozen, pre-shredded potatoes for hash browns, and simply thaw and season them prior to adding to the uncooked frittata.), etc.

Olive Oil– Feel free to swap out the olive oil with whatever light-tasting oil you have on hand. Or you can use vegan butter or ghee (if you tolerate it).

Cheese– While this dairy-free frittata recipe doesn’t include cheese as written, feel free to add any shredded or crumbled cheese if you tolerate it.

Smoked Salmon Frittata Recipe:

smoked salmon frittata in cast iron pan

Smoked Salmon Frittata

Yield: 8-10 servings
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

A hearty and satisfying smoked salmon frittata that is perfect for breakfast or even Sunday brunch - and is entirely dairy-free! Packed with fresh, tasty veggies, and smokey salmon, this gluten-free frittata strikes the perfect balance of salty and savory.

Ingredients

  • 12 large eggs, beaten
  • 1 tablespoon olive oil
  • 2 1/2 cups bite-sized broccoli florets
  • 1 cup sliced mini sweet peppers (or bell peppers)
  • 1/2 cup diced onion
  • 1/2 cup frozen peas
  • 1 cup flaked smoked salmon
  • sea salt & freshly ground pepper to taste

Instructions

  1. Preheat oven to 375 degrees (F).
  2. Warm the olive oil in a 12-inch non-stick skillet (I prefer to use cast iron) over medium heat. Add the broccoli florets, sliced mini sweet peppers, and diced onion. Season with sea salt and freshly ground black pepper. Cook until the veggies are soft, but still a bit crisp.
  3. Stir in the frozen peas and smoked salmon.
  4. Pour in the beaten eggs. Stir well, and use a spatula to evenly distribute the ingredients over the bottom of the skillet.
  5. Continue cooking the frittata, without stirring, over the burner for an additional 45-60 seconds. Just until the outside edge of the frittata begins to set.
  6. Carefully place the hot skillet in the oven and bake for 10-14 minutes, just until the eggs are set. If you bake the frittata for too long, the top will brown. Let the frittata set for at least 5 minutes before cutting. Serve hot or cold.

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*Did you make this salmon frittata? Please give it a star rating and leave an honest review below! 

Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your smoked salmon frittata pics!

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Gracie

Thursday 14th of April 2016

Want to try this one too.

Alesya

Tuesday 2nd of February 2016

hello! i am a dietitian and one of my clients told me about your webpage which i've browsed and enjoy the colorful photos depicting beautifully arranged foods and healthy options. I know diet is not always 100% in terms of making one feel better but I just wanted to say you're doing great with staying positive and eating well despite the pain and allergies you face on a daily basis. Keep your spirits high just as you are not giving up on your faith. I wish i too had time to blog (I used to years ago) but current work keeps me absolutely swamped. I enjoy the blogging community and am glad I get to take a moment and send you an e-hello.

Jeremy J. Rowlett

Saturday 21st of November 2015

Hi Megan, I hope you feel better. This recipe is something new for us. I'll try it because i"m sure my children will love it. Thanks

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Friday 16th of October 2015

[…] Lemon Basil Shrimp Crispy Skin Sous Vide Salmon Shrimp Scampi with Beet Noodles Smoked Salmon and Veggie Frittata […]

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Saturday 1st of August 2015

[…] Smoked Salmon and Veggie Frittata  from Allergy Free Alaska. I’m sure she gets a lot of wild salmon up there! […]