Smoked Salmon and Kale Frittata

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

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)


  • 1/2 tsp olive oil, plus more for greasing the dish
  • 1/2 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
  • 1/4 cup goat cheese, crumbled
  • 7 large eggs
  • 1/2 cup milk
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp mustard powder
  • 1/4 tsp salt


  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.


  • 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