30-Minute Keto Smoked Salmon Frittata
A protein-rich, low-carb frittata featuring delicate smoked salmon, creamy mozzarella, and aromatic fresh dill. Perfect for weekend brunch or a quick weeknight dinner, this elegant dish combines the smokiness of salmon with fluffy eggs and sharp onions. The oven-finishing technique creates a perfectly set center with golden edges, making it ideal for meal prep or entertaining guests seeking sophisticated comfort food.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Whisk together eggs, heavy cream, garlic powder, salt, and pepper until well combined
- 3
Stir in mozzarella cheese and fresh dill
- 4
Heat olive oil in oven-safe skillet over medium heat
- 5
Saute chopped red onion until translucent
- 6
Spread smoked salmon pieces evenly over onions
- 7
Pour egg mixture into skillet, ensuring it covers salmon and onions
- 8
Cook until edges start to set
- 9
Transfer skillet to oven and bake until set and slightly golden on top
- 10
Remove from oven and let cool
- 11
Slice into wedges and serve warm
Tips
Use a well-seasoned cast iron skillet for best heat distribution and easy oven transfer.
Let the frittata rest for 2-3 minutes before slicing to prevent the center from running.
Reserve some fresh dill for garnish to add color and fresh herb aroma when serving.
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead and reheated gently
Serve warm or at room temperature
Common Mistakes
Don't skip the resting time to avoid runny centers
Use medium heat to prevent burning the bottom before the top sets
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without an oven-safe skillet?
Yes, transfer the mixture to a greased baking dish after sauteing the onions, then bake as directed.
How long will leftovers keep?
Refrigerated frittata stays fresh for up to 3 days and can be reheated in the microwave or oven.
Can I freeze portions of this frittata?
Yes, wrap individual wedges and freeze up to 2 months. Thaw overnight and reheat gently.