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.
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.
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.
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
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.
- 12 large eggs, beaten
- 1 tablespoon olive oil
- 2 ½ cups bite-sized broccoli florets
- 1 cup sliced mini sweet peppers (or bell peppers)
- ½ cup diced onion
- ½ cup frozen peas
- 1 cup flaked smoked salmon
- sea salt & freshly ground pepper to taste
- Preheat oven to 375 degrees (F).
- 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.
- Stir in the frozen peas and smoked salmon.
- Pour in the beaten eggs. Stir well, and use a spatula to evenly distribute the ingredients over the bottom of the skillet.
- 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.
- 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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Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your smoked salmon frittata pics!
This looks so good, Megan! Envious of your fresh Alaskan salmon. 🙂 (love the camper too, I know you guys will have a great time!)
Thanks Jeanine! We’re looking forward to it!
Shirley @ gfe & All Gluten-Free Desserts says
So sorry about the flare, Megan. Sending you big healing hugs! This frittata looks really terrific and that pop-up camper is going to give you all so many fun times. I love that it’s named Rocky! We had some friends who had a pop-up camper and there’s was light enough that they could pick up one corner and reposition it if needed when setting up camp (vs having to get in their vehicle to do so). I always loved the idea of that! 🙂
Joanne Peterson says
Megan, I’m so sorry for the wicked flare-up. We do understand the everything stops kind of pain and nausea with my husband. I shall be thinking of you for healing.
I like and prepare fritattas any time of the day. I’ve never made one with salmon. This recipe does have all the ingredients we like and eat other than substituting the cheese. That’s easy to do. Your method is easier than the method I’ve used, I’ll have to start using your method. Your photo also looks so inviting to just help yourself to a slice.
The pop-up camper is such a fun and practical idea. We have a family A-frame we visit in the Upper Peninsula of Michigan. But, in order to have a place to sleep and camp out, it is at least six hours away if we have only two very short rest stops. Not practical to have only two stops with little kids. I like the idea of a pop-up for more leisurely travel.
Enjoy your travel time with your family!
Sorry to hear about such a bad flare up. Hopefully it’ll be gone in time for the maiden voyage with ‘Rocky’. Looks like a great little trailer with lots of potential for very happy memories to be made. My family had a pop-up when I was a kid and every summer was spent travelling around and camping for weeks. Good times 🙂
This frittata looks very good. I love smoked salmon and especially in recipes that ‘stretch’ it some. I’ve recently discovered putting a thin layer of sliced potato or sweet potato as a sort of crust for my frittatas and I’m thinking it would work wonderfully with smoked salmon. Must look up the how-to for smoking salmon.
Cassidy @ Cassidy's Craveable Creations says
This looks great Megan, I’m always looking for new ways to add fish to our diet! …I’m sorry to hear about your autoimmune flare, those are the worst! I hope you start feeling better soon 🙂
Helloooo Megan! How are you!?!
What a fantastic recipe! You always inspire me to use more salmon/seafood. Just gorgeous. I have to tell you I’m still going strong with your pie crust recipe. I probably made it 10 times during the Holidays last year! It’s raved about (always) by my family and friends. Just wanted to thank you again for an EASY and delicious pie crust recipe!!
And congratulations on your camper. I have to tell you I camped in one of those many, many times as a child. My mom and step dad had one and we camped all over Colorado in it…in the most remote locations. It’s amazing how much room is inside and how many it sleeps. We had a little kitchenette. It was super fun. Have a great time on your adventures. I love seeing pictures of your travels.
Big hugs, xo
Sounds SO delicious! 🙂
Jeremy J. Rowlett says
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.
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.
Want to try this one too.