Salmon Frittata with Spinach, Tomatoes & Gruyère
A crustless salmon brunch for four to six
This frittata uses cooked salmon, spinach and tomatoes in a skillet of eggs. It is a practical choice when you want slices for several people without making pastry. Cook the vegetables first so their excess moisture does not collect in the eggs.
Use boneless portions cut from fresh king salmon fillets. These are a king salmon option, not a claim that every king salmon product is Ora King. If you choose dry-aged Ora King, check the selected format and allow for filleting and portioning.
Ingredients
- 6 large eggs
- About 1 cup fully cooked, flaked salmon
- 1 cup vegetables in total: chopped spinach, halved cherry tomatoes and thinly sliced shallot
- ½ cup grated Gruyère
- 3 tbsp milk or cream
- 1 tbsp olive oil or butter
- Salt, pepper and a pinch of nutmeg
- Dill or chives for serving
Cook the frittata
- Heat the oven to 375°F. If starting with uncooked salmon, cook it separately to 145°F and remove skin and bones before flaking.
- Warm the oil or butter in a 10-inch oven-safe skillet. Soften the shallot, then add the spinach and tomatoes. Cook until the spinach wilts and excess liquid evaporates.
- Whisk the eggs with the milk or cream and seasoning. Stir in the cheese, then fold in the cooked salmon. Do not taste the raw egg mixture.
- Pour over the vegetables. Cook on medium-low heat for about 2 minutes, until the edges begin to set.
- Transfer to the oven. Begin checking after about 15 minutes and continue until the center reaches 160°F and is set. Timing depends on skillet size and starting temperature.
- Let stand briefly before slicing. Finish with herbs and serve with toast or a crisp salad.
Making it ahead
Refrigerate cooked portions promptly rather than leaving the whole skillet out to cool completely. Reheat leftovers to 165°F. The FoodSafety.gov chart distinguishes the 160°F endpoint for egg dishes from the 165°F endpoint for reheated leftovers.
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For more storage and serving details, follow FDA egg safety guidance. Do not use a slight wobble or a fixed reheating time as the only check.
Changing the filling
Use cooked, well-drained mushrooms or zucchini in place of part of the vegetables. Cheddar can replace Gruyère; feta adds a saltier note, so season accordingly. Keep the total filling similar to avoid crowding out the eggs.
For a pastry base, see our salmon quiche. Benedict, avocado toast and scramble variations are collected in our salmon breakfast guide.
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Choose cuts in the Salmon collection, part of our Fish catalog.
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