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Kale and Smoked Salmon Frittata

Rated as 4.2 out of 5 Stars

"Made this last night with products I had on hand in the fridge/garden/chicken coop! Serve with salad for a good dinner entree or with fruit for brunch!"
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45 m servings 303
Original recipe yields 6 servings


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  1. Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.
  2. Mix potatoes, salmon, and capers into kale; cook and stir until heated through, 3 to 5 minutes.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
  5. Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.


  • Cook's Notes:
  • Stock can be used in place of water.
  • Check salmon for bones before using.

Nutrition Facts

Per Serving: 303 calories; 17.8 16.1 20.3 399 530 Full nutrition

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Read all reviews 4
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This was so good. I did cook the potatoes a bit before hand because I like them in small cubes. Kale phobes, you can't really taste it as the smoked salmon has quite a strong flavor.

I will admit I first read the ingredients and knew I had them on hand, but I was SO afraid to make this because of the potato. I was trying to figure out if I needed to cook the potato first, or...

The potatoes did not cook. I tried to make half the recipe, and that called for one potato. It was way too much and didn't cook all the way through.

Made it exactly as directed. I was a little worried that the potatoes wouldn't cook but they worked out perfectly. Felt it was missing a little something - maybe next time I'll squeeze some lemo...