• Cooking Time: 20
  • Servings: 4-6
  • Preparation Time: 5



  • 6 large eggs
  • 2 Tablespoons milk
  • 1 Tablespoon chopped fresh dill
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped chives
  • 2 ounces cream cheese, softened
  • 2 ounces smoked salmon, chopped
  • 2 teaspoons extra-virgin olive oil


  • Position a rack in the center of the oven and preheat to 375 degrees F.
  • Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl.
  • Using two spoons or your fingers, separate the cream cheese into small clumps.
  • Fold the cream cheese and salmon into the egg mixture.
  • Heat the oil in a medium non-stick skillet over medium-low heat.
  • Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan.
  • Cook until the bottom is set, but not brown, about 2 minutes.
  • Transfer the skillet to the oven and bake until the top is set, about 8 minutes.
  • Remove from the oven, cover, and set aside for 5 minutes.
  • Invert the frittata onto a large plate.
  • Cut into wedges and serve warm or at room temperature.

Categories: Breakfast  Omelet/Frittatas 
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