Chive and Smoked Salmon Frittata Recipe


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/4 cup milk (whole or 2% work best)
  • 1/3 cup chopped fresh chives
  • 4 ounces smoked salmon, flaked
  • 2 ounces cream cheese, softened and cut into small cubes (optional, for extra richness)


Prep work:

  • Preheat your oven to 375°F (190°C).
  • Grease a 10-inch oven-safe skillet (cast iron is ideal).
  • Chop the onion and chives.
  • Flake the smoked salmon.

Sauté the onions:

  • Heat the olive oil in the prepared skillet over medium heat.
  • Add the chopped onion, salt, and pepper. Cook, stirring occasionally for about 5 minutes until softened and lightly golden.

Make the egg base:

  • In a large bowl, whisk together the eggs and milk until well combined.
  • Stir in the chopped chives.

Assemble the frittata:

  • Gently stir the flaked smoked salmon and cream cheese cubes (if using) into the egg mixture.
  • Pour the egg mixture over the softened onions in the skillet.

Cook on the stovetop:

  • Cook the frittata over medium heat for 3-5 minutes, gently lifting the edges to allow uncooked egg to flow underneath, until the edges begin to set.

Bake in the oven:

  • Transfer the skillet to the preheated oven.
  • Bake for 15-20 minutes, or until the frittata is puffed, set, and a knife inserted in the center comes out clean.

Cool and serve:

  • Let the frittata cool slightly in the pan for about 5 minutes before slicing and serving.
  • Enjoy warm or at room temperature.


  • Variations: Feel free to add other ingredients like chopped bell peppers, cherry tomatoes, or a sprinkle of your favorite cheese (like goat cheese or cheddar).
  • Leftovers: Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.
  • Serving Suggestions: Serve with a side salad, crusty bread, or roasted vegetables for a complete meal.


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