Hot smoked salmon frittata recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 50 min
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  • This is a good way to liven up some leftover cooked potato and eggs and turn them into a substantial breakfast dish. If you don’t like smoked salmon, sliced ham or lean back bacon make a good addition instead


    • 25g butter
    • 1tbsp vegetable oil
    • 1 bunch spring onions, chopped
    • 250g cooked potato, sliced
    • 150g smoked salmon trimmings, chopped
    • Salt and freshly ground black pepper
    • 6 large eggs, beaten
    • Handful of caper berries and extra smoked salmon to serve


    • Pre-heat oven to 170°C/325°F/Fan 150°C/Gas Mark 3. Use about 2tsp of the butter to thickly grease a 23cm round baking dish and put on a baking tray.

    • Melt the remaining butter in a large frying pan with the oil and stir fry the spring onions with the potato for 5 mins. Drain well and spoon into the prepared dish. Mix in the smoked salmon.

    • Season the eggs lightly and pour into the dish making sure it seeps all round the contents of the dish. Bake in the oven for 40-45mins until just set.

    • Serve straight from the dish, sliced and accompanied with caper berries and extra smoked salmon.

    Top tip for making Hot smoked salmon frittata

    This baked egg dish makes a delicious cold snack too, served with salad or in small pieces on skewers as a tapas-style dish.

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