In the kitchen – Smoked salmon frittata | Life


Executive chef Michele Koeniger, manager of food services at Daniels’ Raleigh Center, said this smoked salmon frittata recipe was a holiday favorite.

“It’s easy (to make), a delicious recipe for mom,” she said. “This is one of my favorite meals that I like to eat on Mother’s Day.”

Next: Ramped Potato Salad

Smoked Salmon Frittata

For 6 persons


1 small leek, cleaned and chopped, white part only

1 shallot, diced

3 large ramps, cleaned and chopped

2 garlic cloves, minced

3 tbsp. olive oil, divided

10 large eggs

1/2 cup Greek yogurt

4 oz. cream cheese, softened

1 bunch of fresh parsley, coarsely chopped

1 bunch of fresh dill, coarsely chopped

2 tbsp. capers, drained

8 oz. smoked salmon, torn into small pieces

4 ounces of goat cheese

Sea salt with lemon and pepper, to taste


1. Preheat the oven to 350 degrees. Spray a 2-quart casserole dish.

2. In a large sauté pan, heat a tablespoon of olive oil over medium-high heat.

3. Add leek, shallot and ramps and sauté for 1-2 minutes, or until slightly translucent. Add garlic and cook 1 minute more. Remove the vegetables to a plate and set aside.

4. In a large mixing bowl, add eggs, cream cheese and yogurt and whisk together.

5. Stir in herbs, smoked salmon, capers, goat cheese, sautéed leek, shallot and ramps, salt and pepper.

6. Pour the egg frittata mixture into the prepared casserole dish.

7. Bake for 10 to 20 minutes, or until it doesn’t move when shaken.

8. Serve the frittata with capers on top and lemon wedges.


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