Smoked Salmon and Kale Frittata

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)


  • 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)


  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.
  3. In a medium sized bowl, beat eggs and eggs with milk, pepper, salt and mustard power. Set aside.
  4. In the bottom of the pie dish, evenly spread salmon pieces, leeks, kale, dill and goat cheese.
  5. Pour egg mixture over salmon and vegetables. Bake for 35-40 minutes or until eggs are set.
  6. Remove frittata from oven and cut into 6-8 slices. Serve immediately.


This recipe can be doubled for a 9x13" dish.

Keywords: smoked salmon frittata, healthy kale frittata