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)

closeup view of a slice of smoked salmon and kale frittata on a white plate with a gold fork.

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

overhead view of ingredients needed to make a smoked salmon and kale frittata.

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

6 image collage showing steps for making smoked salmon kale frittata.

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.

overhead view of a smoked salmon and kale frittata in a white frittata dish under a white napkin.

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

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Smoked Salmon and Kale Frittata

slice of smoked salmon kale frittata in on a white plate with a gold fork next to it.

Print Recipe

Author: Kaleigh
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

Scale

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.

Comments

Anne|Craving Something Healthy says

March 17, 2016 at 10:52 pm

This looks so good! I've never thought to add salmon to a quiche - great idea!

- Kaleigh M says
  
  March 20, 2016 at 5:44 pm
  
  Thanks, Anne!
  
Amy @ Happy Healthy RD says

March 16, 2016 at 3:18 pm

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
  
  March 16, 2016 at 7:19 pm
  
  Thanks, Amy! I bought it for sushi and didn't have bagels, so I tried this!