This easy and delicious smoked salmon frittata with kale, leeks, fresh herbs, and goat cheese comes together quickly for a beautiful, high-protein dish that's perfect for weekend brunches or meal prepping for busy week days! (gluten-free)
For a protein-packed breakfast that's just a little more special than your typical scrambled eggs, I love a frittata. You can load them with healthy ingredients like tons of veggies and even seafood! They're perfect or feeding a crowd for brunch or prepping ahead of time for a week's worth of healthy grab and go breakfasts. And nobody says you have to save them for morning - frittatas make super quick and easy dinners, too!
Why You'll Love This Frittata
I love this frittata for winter and spring. Flavorful leeks and vitamin-packed kale add some fiber-rich veggie goodness while smoked salmon gives adds heart-healthy fat and even more protein than eggs alone. A hint of creamy goat cheese and sprinkling fresh dill make it extra delicious. If you sauté the leeks in an oven-safe skillet, you can even make the whole thing in just one pan, making cleanup a breeze!
The Ingredients
- Leeks - Use only the white and light green parts. Make sure to wash them well to get out any grit that may be hiding!
- Garlic
- Kale - Make sure to wash this well, too.
- Smoked salmon - You can also use lox, which is cured but not smoked, for a less smoky taste.
- Dill - If you don't have dill, you could try fresh parsley or taragon.
- Goat Cheese
- Eggs
- Milk
- Mustard powder, salt and pepper
How To Make It
- Heat oil in a skillet and sauté the leeks and chopped garlic until softened, about 10 minutes. Add the kale and cook until just slightly wilted, about 1-2 minutes.
- Lightly grease a baking dish and spread the smoked salmon evenly over the bottom.
- Add the leeks, kale, goat cheese and dill.
- In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the salmon and veggies in the baking dish.
- Bake at 350°F for 35-40 minutes or until the eggs are set.
Recipe Variations
- You can use spinach in place of kale if you'd like. Sauté it for a couple of minutes with the leeks, so that the liquid cooks out. Any veggies you have will work in a pinch. Asparagus, mushroom or bell pepper would be great. Sauté these veggies, too, as they will produce liquid in the oven if left raw.
- Replace goat cheese with feta. Or leave it out altogether.
- Try experimenting with other fresh herbs with the dill or in place of dill.
- Double the recipe for a 9x 13 inch pan.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, wrap an individual portion loosely in a damp paper towel and microwave on a microwave-safe plate for 30-60 seconds. It's also delicious eaten at room temperature.
Can It Be Frozen?
Yes, this frittata can be frozen. After cooling completely, store in a freezer bag for up to 3 months. Let it thaw in the refrigerator overnight.
More Eggy Breakfast Bakes You'll Love
- Everything But The Bagel Lox Frittata
- Easy Eggs Benedict Quiche
- Healthy Green Chile Mexican Breakfast Casserole
- Veggie Sweet Potato Breakfast Casserole
- Red Pepper, Kale and Feta Frittata
Did you make this recipe? Please leave a star rating in the comments!
PrintSmoked Salmon and Kale Frittata
This easy and delicious smoked salmon frittata with kale, leeks, fresh herbs, and goat cheese comes together quickly for a beautiful, high-protein dish that's perfect for weekend brunches or meal prepping for busy week days! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 frittata (serves 6-8) 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- ½ tsp olive oil, plus more for greasing the dish
- ½ cup leek bulb, thinly sliced
- 1 clove garlic, minced
- 4 oz smoked salmon or lox, torn into bite sized pieces
- 2 cup kale, washed and chopped
- 2 tsp fresh dill, chopped
- ¼ cup goat cheese, crumbled
- 7 large eggs
- ½ cup milk
- ½ tsp freshly cracked black pepper
- ½ tsp mustard powder
- ¼ tsp salt
Instructions
- Preheat oven to 350° F. Lightly oil a round pie plate or baking dish.
- In a nonstick skillet, heat oil over medium heat. Add leeks and garlic and cook until softened, about 10 minutes. Add the kale and cook until slightly wilted, 1-2 minutes.
- In the bottom of the pie dish, evenly spread salmon pieces, leeks, kale, dill and goat cheese.
- In a medium sized bowl, beat eggs and eggs with milk, pepper, salt and mustard power. Pour egg mixture over salmon and vegetables. Bake for 35-40 minutes or until eggs are set.
- Serve hot or at room temperature.
Notes
- You can use spinach in place of kale if you'd like. Sauté it for a couple of minutes with the leeks, so that the liquid cooks out. Any veggies you have will work in a pinch. Asparagus, mushroom or bell pepper would be great. Sauté these veggies, too, as they will produce liquid in the oven if left raw.
- Replace goat cheese with feta. Or leave it out altogether.
- Try experimenting with other fresh herbs with the dill or in place of dill.
- To save a dish, sauté the leeks in an oven-proof skillet and add all of the fillings to the skillet.
- Double the recipe for a 9x 13 inch pan.
Keywords: smoked salmon frittata, healthy salmon frittata, salmon kale and leek frittata
This post was originally published March 2016 and has been updated.
Anne|Craving Something Healthy says
This looks so good! I've never thought to add salmon to a quiche - great idea!
Kaleigh M says
Thanks, Anne!
Amy @ Happy Healthy RD says
Great idea to add salmon to quiche! I always run out of ideas of how to use smoked salmon besides on a bagel. 🙂
Kaleigh M says
Thanks, Amy! I bought it for sushi and didn't have bagels, so I tried this!