Everything Bagel Smoked Salmon Frittata Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition (2024)

A couple months ago I learned something really disturbing that shook me to the core.

I am almost as old as everything bagels have been around.

Yup, that’s right. I read an article about the history of everything bagels, as one does when they fall down a black hole in the internet. I learned that I am 35 years old, and everything bagels are 37ish years old. Oye.

That’s such a weird concept to me, because everything bagels were a food of my youth. Growing up in Brooklyn, a chewy everything bagel with a thick layer of schmear (always Philadelphia brand) and lox was one of my favorite ways to start the day. Now that I live in Columbia, SC, where as you can imagine, good NYC bagels are just not a thing, I get my everything bagel needs met in other ways – like with this everything bagel inspired smoked salmon frittata recipe.

How to Meal Prep this Smoked Salmon Frittata Recipe

One thing I love about making frittatas is that they are fantastic for meal prep! Just make this smoked salmon frittata recipe and either cut it into slices or refrigerate whole. It will last about 4-5ish days in the fridge. If you want to put it in containers for a grab and go breakfast or lunch, place a slice in a separated container with fruit salad or another side you like, and enjoy as you like. It’s great either hot, cold or at room temperature!

You can also freeze frittatas! Just place slices in plastic wrap, aluminum foil, or reusable glass/plastic containers and freeze. When ready to eat, microwave the frittata about a minute to defrost and warm through. Frozen frittata should last at least 6 months in the freezer.

Since I’m not big on spending all Sunday cooking, usually what I do if I’m making this smoked salmon frittata for dinner is use leftover frittata slices to make breakfast sandwiches the next few days.

Tips for Making Frittata

Seriously, if there is one recipe you should probably master just because it’s so versatile and easy to make on a busy weeknight, it’s frittata. It’s one of my favorite ways to use up leftover cheeses and vegetables at the end of the week. I’ll share my favorite tips, but to be honest, there’s no right or wrong when it comes to frittata. It’s eggs, so it’s hard to mess up! I often adjust how I’m making it depending on what I have on hand.

I recommend adding heavy cream, half and half or milk with fat in it to your frittata. The ratio I’ve always heard is 1/4 cup dairy to 6 eggs, so I try to keep it around that. Heavy cream is always the tastiest addition, because well, I mean duh. But I don’t always have it on hand so more often than not I make it with milk. Again, milk with fat is best, but if all you’ve got is almond milk or a plant based milk, that works too! Just make sure it’s unsweetened and not vanilla flavor, because gross.

When making a frittata, whether it’s this smoked salmon frittata recipe or another, I usually start it on the stovetop and cook until the edges are set, then transfer it to a 350 degree oven to cook the eggs through. Be sure to use a well seasoned cast iron pan, or an oven safe nonstick.

Most of your vegetable ingredients you’ll want to cook through first. The easiest thing to do is to cook them in a skillet, stop with some of the cheese, the egg mixture, then finish off with the rest of the cheese before baking. I like the cheesy topping, but this also lets you get cheesy bites throughout!

Turn this Everything bagel smoked salmon frittata recipe into egg muffins

I love to make frittata in muffin form, because it’s great for grab and go breakfasts, and is the perfect size for stuffing between English muffins for a breakfast sandwich!

To make this smoked salmon frittata recipe in muffin form, cook the filling and divide between 6 muffin tins sprayed with oil. Fill with the beaten egg mixture, then pop in a 350 degree oven for 30ish minutes. They’re also great for satisfying snack, especially when paired with a carb source like fruit or crackers.

Ingredients

• 10 eggs

• 1/2 cup milk

• 2 tablespoons dill, chopped

• 2 tablespoons capers

• 1 tablespoon extra virgin olive oil

• 1/2 cup diced red onion

• 1 tomato, chopped

• 4 ounces smoked salmon, chopped

• 2 ounces goat cheese, crumbled

• Everything bagel seasoning, chopped fresh dill, optional, for ganish

Instructions

1. Preheat oven to 350 degrees.

2. Beat eggs with milk until well combined. Season with salt (go light because the capers and smoked salmon are already pretty salty) and freshly ground black pepper. Stir in dill and capers.

3. Heat olive oil in a large oven safe skillet on medium heat. Add red onion and saute 1 minute. Add tomato and saute until tender, about 3 minutes.

4. Stir in smoked salmon and cook 1 minute. Sprinkle in half the goat cheese, pour in beaten egg and stir to combine. Let sit and cook 5-7 minutes minutes until edges are set.

5. Sprinkle remaining goat cheese over the top, then place in the oven to bake about 10 minutes until cheese is melted and egg is cooked through.

6. Remove from oven, and let cool 10 minutes before slicing and serving, garnished with everything bagel seasoning and dill.