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    Home » Recipes » Breakfast

    By Kaleigh McMordie - January 17, 2022

    Smoked Salmon and Kale Frittata

    Jump to Recipe·Print Recipe
    slice of smoked salmon kale frittata in on a white plate with a gold fork next to it with text overlay.

    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.
    1. 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.
    2. Lightly grease a baking dish and spread the smoked salmon evenly over the bottom.
    3. Add the leeks, kale, goat cheese and dill.
    4. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the salmon and veggies in the baking dish.
    5. 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

    • 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!

    Print

    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

    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)

    • 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

    1. Preheat oven to 350° F. Lightly oil a round pie plate or baking dish.
    2. 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.
    3. In the bottom of the pie dish, evenly spread salmon pieces, leeks, kale, dill and goat cheese.
    4. 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.
    5. 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

    This post was originally published March 2016 and has been updated.

    « Gluten Free Cornbread Muffins With Polenta
    Blood Orange Margaritas »

    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. 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!

      Reply
      • Kaleigh M says

        March 20, 2016 at 5:44 pm

        Thanks, Anne!

        Reply
    2. 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. 🙂

      Reply
      • 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!

        Reply

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