Smoked Salmon Frittata

Mid-thirties is an interesting age because I still want to party pretty hard on NYE, but I also want to wake up to a killer brunch and get some productive things done the next day. This recipe does its best to make that a reality: it comes together quickly (can be prepped the night before), and, after a quick cook in the oven, you’ve got a delicious brunch to soak up the booze and put an end to your hangover that somehow seems ten times worse than it would have been in your twenties. Getting that first workout of the year done is all on you, though.

The flavors of salmon, cream cheese, capers, and fresh dill are familiar and well-loved for brunch, but the form is easier for feeding a group with minimal effort. If you need more information on how to prepare this dish on the stovetop, check out our stovetop baking guide here.

Smoked Salmon Frittata

Ingredients:
12 eggs
8 oz. cream cheese, in ¾” cubes
4 oz. smoked salmon, chopped coarsely
3 tbsp capers
1 tbsp fresh dill, finely chopped
Salt + Pepper, to taste

Directions:
Beat the eggs well. Add the fresh dill as well as salt, and pepper to taste, and beat until well-mixed. Pour into a 9” pie pan. Drop in the cream cheese cubes, salmon, and capers, spreading evenly.

Bake at 350 for 35-40 minutes, or until the center no longer wobbles.

Allow to cool briefly before serving. Garnish with additional capers, fresh herbs, and smoked salmon, if desired. Serve with toast and maybe a mimosa or two.

Enjoy! Happy New Year!