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Easy Smoked Salmon Frittata

Smoked Salmon Frittata

The Italian "omelet"

Course Breakfast
Cuisine American
Keyword Smoked Salmon Frittata
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Recipe Idea Shop / Don Crawford


  • 1/2 cup broccoli florets and stems (chopped)
  • 2 tablespoons extra virgin olive oil
  • 1/2 small onion (chopped)
  • 1/4 cup sun-dried tomatoes (packed firm)
  • 2 oz smoked salmon in small pieces
  • 1 cup liquid egg substitute
  • 1/4 cup cream (or half and half)
  • 1/4 teaspoon marjoram
  • 1 pinch freshly ground black pepper
  • 2 tablespoons sour cream or yogurt (optional)
  • fresh chives or parsley (optional garnish)


  1. Sauté the onion in some of the olive oil in an oven-proof 10" skillet (for 2 servings) until it is just soft.

  2. Add the broccoli and continue cooking for a minute or so more.
  3. Add the sun-dried tomatoes.
  4. Sauté a minute or so more, adding more olive oil if needed.

  5. Add the smoked salmon and remove from the heat.
  6. Heat the broiler.
  7. In a bowl combine the egg substitute, water, cream, marjoram and pepper.
  8. Pour the egg mixture over the salmon and vegetables in the skillet.

  9. Cook over medium-low heat for about 7 minutes or until the bottom is set and the top is still slightly moist.
  10. Place the skillet 4 to 6 inches below the broiler and broil for a couple of minutes until the top is puffed and starting to brown.
  11. To serve, top with a dollop of sour cream or yogurt and sprinkle with fresh chives or parsley.
  12. If you have made a large frittata, slice it into wedges.
  13. Serve immediately on warm plates.