A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.

  • In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.

  • Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

Nutrition Facts

401 calories; protein 17.3g; carbohydrates 3.2g; fat 35.9g; cholesterol 327.1mg; sodium 542.5mg. Full Nutrition
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Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2007
I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious. Read More
(47)

Most helpful critical review

Rating: 3 stars
09/10/2008
Good basic recipe but the smoked salmon was too strong tasting. Would be really good with bacon or other cured meat. Really you could add anything you like into this! Liked the cream cheese a lot but would cut the amount in half. Read More
(1)
70 Ratings
  • 5 star values: 39
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/27/2007
I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious. Read More
(47)
Rating: 4 stars
04/13/2008
I substituted red onions, sliced in rings for extra color. Instead of olives, I used about a tablespoon of capers and sauted those with the onions. I'd definitely make this again for a special brunch. Read More
(34)
Rating: 4 stars
11/28/2007
I didn't have an oven safe skillet but I just transferred the frittata to a round pan and it came out great! The cream cheese and eggs get so fluffy and the cooked smoked salmon is delicious. It was like eating at a restaurant! Read More
(27)
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Rating: 5 stars
06/18/2007
This got rave reviews at brunch today. I did make a change and used fresh salmon (Copper River Salmon to be exact) that had been grilled the night before. I followed the advice of another reviewer and melted the cream cheese w/ the sauteed onions and I don't think that this is the way to go (unless you are VERY careful). The heat from the pan scorched the cream cheese which wasn't a problem really but I anticipated not being able to flip it out of the pan w/ some cream cheese baked on the pan bottom. (I removed cream cheese onion & salmon from pan cleaned the pan reapplied olive oil put the mixture back into the frying pan and then added the egg.) It was beautiful and everyone seemed to love it! I will definately make this again. Read More
(20)
Rating: 5 stars
05/25/2009
This was incredibly awesome! Not light! I added a tsp each of fresh chopped rosemary and thyme and a half of a fresh jalapeno finely chopped. I also put the cream cheese inside by putting it in with the onion before adding the eggs. Read More
(10)
Rating: 5 stars
05/05/2011
This was really good! I don't have a oven proof skillet so I just put all the ingredients in a casserole and baked it for 30 minutes. Came out great. I also used capers instead of olives. Read More
(10)
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Rating: 4 stars
01/09/2012
kc 6 lg. eggs 2 Tbsp. milk 1 Tbsp chopped fresh dill 1 tsp. kosher salt Freshly ground black pepper 2 Tbsp. chopped chives 2 oz. cream cheese softened 2 oz. smoked salmon chopped 2 tsp. olive oil Preheat oven to 375. Whisk the eggs milk dill salt pepper and chives together in a bowl. Using two spoons or your fingers separate the cream cheese into small clumps. Fold cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is et butnow brown about 2 minutes. Transfer the skillet to the oven and bake until the top is set about 8 minutes. Remove from the oven cover and set aside for 5 minutes. Invert the frittata onto a large plat. Cut into wedges and serve warm or at room temperature. Read More
(10)
Rating: 5 stars
05/07/2008
This was great! I served this for our Easter brunch and everyone raved about it. (Even some who weren't too keen on the idea of fish and eggs together.) I would add some green onions next time. Read More
(9)
Rating: 4 stars
10/29/2008
I really enjoyed this. My husband didn't try it as he couldn't stand the smell of the salmon. He's not a fish eater for the most part. I loved the blobs of melted cream cheese. This made the dish very decadent and I expect providing people like salmon and cream cheese it will be a crowd pleaser. I didn't use olives and used 3 tbsp of oil instead of 4. The frittata stuck to my seasoned cast iron frying pan but didn't burn. Next time I think I'll use 2 tbsp oil cook the onion/salmon then place the mixture in with the eggs. Then I'll add 1 tsp of oil to the pan and pour everything in not mixing it. Hopefully this will provide the bottom of the pan with more lubrication. Read More
(7)
Rating: 3 stars
09/10/2008
Good basic recipe but the smoked salmon was too strong tasting. Would be really good with bacon or other cured meat. Really you could add anything you like into this! Liked the cream cheese a lot but would cut the amount in half. Read More
(1)
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