Weekend breakfasts are my favorite. I love taking the time to prepare a healthy spread for myself and my friends. I chop up fresh fruit, make elaborate egg dishes, put out some smoked salmon, fresh olive toast, etc etc. I love to create a breakfast experience – one where no one is rushed to eat. Everyone huddles around and enjoys coffee/tea/matcha (ok, maybe mimosas) while I cook, and then if we’re lucky, we’ll get to eat outside and enjoy nice weather!
Weekdays are not the same. I’m either getting to work early so I can get things done and enjoy some of my afternoon outside of the office, or I’m getting up early to go to yoga, go on a walk, etc. I rarely spend much time making breakfast during the week, and that’s where this frittata recipe comes in handy. It’s a delicious, weekend-worthy breakfast that can be made ahead and enjoyed all week.
I start out my frittata recipes with my favorite eggs. Right now I’m loving Vital farms eggs because they’re pasture raised and the yolks have a deep yellow/orange color. If you can’t find pasture-raised eggs at your grocery store, check out your local farmers’ markets!
Now, that’s not to say that this frittata won’t still be super scrumptious with other eggs. It will still be creamy and have the tangy bite from the goat cheese, the subtle herbiness from the dill, and the savory, smokey flavor from the salmon.. but if you have the change to try small farm-raised eggs, you definitely should.
That brings me to the next thing. This recipe is made with smoked salmon, not to be confused with lox. Lox is cured salmon and has a saltier taste and a different texture than smoked salmon. Smoked salmon looks just like a salmon fillet that you’d cook – but usually has a bit of a darker color because of the brine used before smoking.
Now that we’ve covered our bases, let’s make a frittata!
- 9 eggs
- 1/2 cup crumbled goat cheese
- 3 oz smoked salmon (if you don’t have a scale just look at the full package weight and eyeball it)
- 1/4 cup thinly sliced leek
- 1/4 cup (about 1 whole) shallot, diced
- 1 tbsp + 1 tsp avocado oil
- 1 tbsp chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 350F.
- Heat a cast iron skillet (9-10 inches) over medium heat. Add 1 tsp avocado oil.
- Add the leek and shallot and sauté until softened, about 2-3 minutes.
- In a large bowl, scramble the eggs and mix in the fresh dill, yogurt, goat cheese, and smoked salmon. Season with salt and pepper.
- Add the remaining 1 tbsp of avocado oil to the cast iron skillet with the leeks and shallots.
- Add the egg mixture to the pan and cook until the edges begin to set up, about 5 minutes.
- Transfer the skillet to the oven and bake until the center is just set, about 20 – 25 minutes.