Italian Smoked Salmon Frittata

A delightful Italian style frittata with rich smoked salmon, creamy ricotta, and fragrant herbs. Perfect for a sophisticated pescatarian breakfast.

Total time: 33 min

Servings: 4

Calories: 320 per serving

Protein: 22g | Carbs: 4g | Fat: 25g

Ingredients

• 6 large eggs
• 100g smoked salmon, thinly sliced
• 100g ricotta cheese
• 50g grated Parmesan cheese
• 1 small red onion, finely sliced
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 180°C (356°F).
2. In a large mixing bowl, whisk the eggs until well combined. Season with salt and pepper.
3. Gently fold the ricotta, Parmesan, and herbs into the eggs, preserving some texture from the ricotta.
4. Heat olive oil in an oven-safe, non-stick skillet over medium heat.
5. Add the sliced red onion and sauté until soft and translucent, about 3 minutes.
6. Pour the egg mixture into the skillet, gently stirring to incorporate the onions evenly.
7. Lay slices of smoked salmon on top of the egg mixture.
8. Cook on the stovetop for about 5 minutes, ensuring the bottom is set but the top is still runny.
9. Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top.
10. Let the frittata cool slightly before slicing. Serve warm, with lemon wedges on the side.