Smoked salmon, kale, leeks, fresh herbs, and goat cheese come together in a beautiful, delicious, and easy smoked salmon and kale frittata that makes a wonderful spring brunch dish to feed a crowd! (gluten-free, nut-free)
It’s officially spring! How do I know? Because I lost an hour of sleep last night after staying up late assembling some amazing sourdough cinnamon rolls that are in the oven as we speak. Thanks, daylight savings.
But I also gained a glorious hour of daylight in the evening, meaning I don’t have to make dinner at 4 pm to get a good photo. Ah, spring!
To celebrate, I’m sharing with you a delicious and easy smoked salmon and kale frittata with leeks, dill and goat cheese. It’s a cinch to throw together when you need to feed a crowd quickly, and it’s also full of satisfying high quality protein. And your friend on a low carb diet will love it too, since it’s crustless and gluten-free. That means you can put your carbs elsewhere, like in those cinnamon rolls.
I used kale and leeks as pretty, fiber-rich veggies in this quiche to give it some nice green color and (added nutrition, of course!) but any veggies you have will work in a pinch. Asparagus, spinach, or even bell pepper would be delightful. I also added goat cheese because I love goat cheese with everything, but if you aren’t a fan, leave it out! Some smoky gouda would compliment the smoked salmon wonderfully, too. This frittata is totally customizable to suit your needs.
Now what are you waiting for? Go whip up a smoked salmon and kale frittata for your spring brunch and enjoy the beautiful daylight!
Smoked Salmon and Kale Frittata
Smoked salmon, kale, leeks, fresh herbs, and goat cheese come together in a beautiful, delicious, and easy smoked salmon and kale frittata that makes a wonderful spring brunch dish to feed a crowd! (gluten-free, nut-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 frittata (serves 6-8) 1x
- Category: breakfast
Ingredients
- 1/2 tsp olive oil, plus more for greasing the dish
- 1/2 cup leek bulb, thinly sliced
- 1 clove garlic, minced
- 7 large eggs
- 1/4 cup milk
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp mustard powder
- 1/4 tsp salt
- 1/3 cup smoked salmon pieces
- 2 leaves kale, washed and roughly chopped
- 2 tsp fresh dill, chopped (you could also use chives)
- 2 tbsp goat cheese (optional)
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.
- In a medium sized bowl, beat eggs and eggs with milk, pepper, salt and mustard power. Set aside.
- In the bottom of the pie dish, evenly spread salmon pieces, leeks, kale, dill and goat cheese.
- Pour egg mixture over salmon and vegetables. Bake for 35-40 minutes or until eggs are set.
- Remove frittata from oven and cut into 6-8 slices. Serve immediately.
Notes
This recipe can be doubled for a 9×13″ dish.
Keywords: frittata, smoked salmon, kale
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Great idea to add salmon to quiche! I always run out of ideas of how to use smoked salmon besides on a bagel. 🙂
Thanks, Amy! I bought it for sushi and didn’t have bagels, so I tried this!
This looks so good! I’ve never thought to add salmon to a quiche – great idea!
Thanks, Anne!