Name: Smoked Salmon Frittata
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 8
Cuisine: American
Ingredients: 12 large eggs, beaten; 1 tablespoon olive oil; 2 1/2 cups bite-sized broccoli florets; 1 cup sliced mini sweet peppers (or bell peppers); 1/2 cup diced onion; 1/2 cup frozen peas; 1 cup flaked smoked salmon; sea salt & freshly ground pepper to taste

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A hearty and satisfying smoked salmon frittata that is perfect for breakfast or even Sunday brunch - and is entirely dairy-free! Packed with fresh, tasty veggies, and smokey salmon, this gluten-free frittata strikes the perfect balance of salty and savory.

There is something so satisfying in making one-pan meals. While this healthy frittata is ideal for breakfast or brunch, I often make it at the start of the week, so we can enjoy eating it all week long.

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What is a Frittata

A frittata is an egg-based dish, similar to a quiche, just without the pie crust. It normally is elevated with various ingredients, like meats, vegetables, and cheeses.

Key to a Delicious Dairy-Free Frittata

To make this frittata dairy-free, I simply use olive oil instead of butter, and omit using any form of cow’s milk or cheese.

Dairy-free milks have a tendency to make things taste a little “off,” which is why I omit it altogether. This truly allows the frittata flavors to shine through, so you’re not focusing on a strange taste or flavor from a plant-based milk.

What’s the Best Smoked Salmon to Use?

In this salmon frittata, I use homemade wild Alaska salmon that I smoked. I realize not everyone has access to fresh wild salmon like I do, so here are some things to consider when shopping for smoked salmon:

Make sure it’s wild salmon, not farmed. I’m partial to salmon from Alaska, but any wild salmon is better than farmed.
There are different varieties of salmon. I personally prefer the taste of Red smoked salmon vs. Pink smoked salmon.
Salmon is an oily fish but shouldn’t be dripping in oil or water; the oil should be retained within the flesh of the fish. If the smoked salmon you’re look at is dripping in oil or water, don’t buy it, because chances are it hasn’t been properly cured or smoked – and you’ll be paying more for the weight of the liquid vs. the actual fish.
Look for a shorter shelf life. The longer the shelf life, the higher the salt content in the smoked salmon. Smoked salmon should be salty, but it shouldn’t be overly so.

Gluten-Free Frittata Substitutions – Mix It Up!

I make variations of this gluten-free frittata often with whatever proteins/veggies I have on hand.

Smoked Salmon- Swap it out for ham, Canadian bacon, bacon, or breakfast sausage

Veggies- Try leeks, scallions, shallots, spinach, kale, peppers, mushrooms, hash browns (I normally buy frozen, pre-shredded potatoes for hash browns, and simply thaw and season them prior to adding to the uncooked frittata.), etc.

Olive Oil- Feel free to swap out the olive oil with whatever light-tasting oil you have on hand. Or you can use vegan butter or ghee (if you tolerate it).

Cheese- While this dairy-free frittata recipe doesn’t include cheese as written, feel free to add any shredded or crumbled cheese if you tolerate it.