Smoked Salmon Frittata with Greek Yogurt & Goat Cheese

My smoked salmon frittata is rich, creamy, and filled with smoked salmon, tangy goat cheese, fresh dill, tomatoes, and onion. I whisk Greek yogurt into the eggs for an extra-creamy texture and boost of protein. It’s a high protein breakfast or brunch recipe with 17 grams of protein per serving!

Every healthy brunch spread needs a frittata! As a Registered Dietitian, I love that you can pack a ton of nutritious ingredients into frittatas – like smoked salmon and vegetables!

If you love a bagel with lox and cream cheese, you’ll love the flavors in this frittata.

The combination of smoked salmon, creamy goat cheese, and fresh dill gives it similar vibes, but in an easy baked egg dish. This frittata bakes in the oven in a casserole dish, like my vegetable cottage cheese frittata, instead of on the stovetop.

Once it’s in the oven, this recipe is hands-off. The results? A perfectly tender, fluffy frittata every time!

Ingredient notes

Here’s what you need to know about they key ingredients in this recipe:

• Smoked salmon: Cut the salmon into bite sized pieces so you get some in every bite. I tested this recipe with cold-smoked Nova Lox for that “bagel, cream cheese, and lox” flavor profile.
• Plain Greek Yogurt: Instead of milk, I whisk in Greek yogurt with the eggs for a super creamy, tender consistency. Use 2% or 5% fat (not fat-free) for a creamy, rich mouthfeel.
• Goat cheese: Creamy, tangy goat cheese adds a ton of cream-cheese adjacent flavor to this frittata. I recommend buying a log of goat cheese instead of pre-crumbled for this recipe because it is creamier.
• Fresh dill: Salmon + fresh dill are a classic flavor combination that really complement each other. Do not substitute dried dill as it does not have the same fresh, herbacious flavor.

Prefer egg whites? Try my vegetable egg white frittata!

How to make a baked frittata in the oven

Oven baked frittatas are easy to make, even for beginners!

1. Start by cooking the vegetables on the stovetop. This helps the veggies release a lot of water, so they don’t release the water into the frittata while cooking. Set them aside.
2. In a mixing bowl, whisk together eggs, plain Greek yogurt, and a pinch of salt and pepper until well combined. Adding Greek yogurt helps make the frittata texture fluffier and creamier!
3. To the whisked egg mixture, add the cooked vegetables, pieces of smoked salmon, goat cheese crumbles, and chopped dill. Gently stir to combine.
4. Spray a 10.5″ x 7.5″ ceramic baking dish with spray oil. Pour the egg mixture into the prepared dish.
5. Bake in the oven for about 30 minutes. You’ll know the frittata is done cooking when the edges begin to brown and peel away from the pan, and the center of the frittata is firm yet bounces back to the touch.
6. Let cool for a few minutes to set, then slice into 6 pieces and serve.

What to serve with smoked salmon frittata

As a Registered Dietitian, I love that this frittata is a good source of protein. Since it’s low in carbohydrates and fiber, I like to pair it with whole grain toast, whole wheat English muffin, berries, or other fresh fruit for a more balanced and filling breakfast.

If I were serving this for a larger brunch, I’d pair it with a big fruit salad, rosemary garlic roasted potatoes, and sliced avocado.

Can I prepare frittata in advance?

Absolutely! Frittatas are great for meal prep since they reheat well. You can prepare this frittata in advance and store it covered in the fridge for up to 3 days.

Reheat it in the oven at 300 degrees for about 20 minutes, or until warmed through. You can also reheat individual frittata slices in the microwave for 45 seconds or so.

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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