This easy baked egg dish takes only three ingredients - two of which are some of the most nutritious powerhouses out there. It’s great for breakfast with some fruit, or a side salad for lunch or dinner!
I am a huge fan of breakfast. I actually go to bed sometimes excited about what I am going to have to eat in the morning! (Sigh - a day is just meals with the time in between thinking about your next meal). Anyways, I love having a relaxed brunch situation on the weekends, and eating something a little more special than whatever I grab on the way to client site during the week. But most of the time, I don’t want to spend my hours in the kitchen in the morning - I want something I can whip up quickly, or even something that I can make ahead and reheat in the morning. Oh, and if it’s good for my lunch or dinner that day too? Now we’re talking. Introducing - skillet frittatas!
I was first introduced to the idea of skillet omelets at Nate’s family farm, where they would whip these enormous omelets in skillets using whatever fresh vegetables they had around, and they often chopped up smoked salmon and then topped it off with a bunch of cheese. That, plus Nate’s mom’s homemade toast and fruit and homemade jam from the farm? Now that’s the way to start the weekend! This frittata that I have here isa much toned down version of that, but it packs a serious nutritional powerhouse punch.
So I’m going to rattle the great things about this frittata off right now - you can make it the night before and serve it in the morning, can make it savory for lunch and dinner by adding toast or salad, or you can add fruit on the side for a sweeter breakfast start to the day. It travels great, heats up well in the microwave, and lasts two to three days in the fridge so you can have it for Saturday, Sunday, and then start off your Monday week right. Yes, yes, yes, yes, and yes. It’s also a crowd pleasing brunch dish. Another yes.
It goes without saying, but this frittata is paleo, gluten free, and dairy free. You can double the recipe if you have a larger skillet or are serving a bigger crowd. I hope you enjoy as much as we did!
- 6 eggs
- 2 tbsp green onion, sliced
- ¾ cup chopped smoked salmon
- Cooking spray of choice
- Salt and pepper
- Preheat the oven to 350 degrees F
- Whisk your eggs in a small mixing bowl
- Add the onions and and smoked salmon and lightly mix
- Coat a small cast iron skillet in cooking spray
- Pour in the egg mixture, and make sure the smoked salmon and onions are distributed evenly
- Sprinkle on a little salt and pepper
- Place the skillet over a medium burner for about five minutes, until the sides of the frittata start to cook
- Turn off the burner and place the skillet in the oven for about 10 minutes, until the eggs look cooked through in the middle. The top, middle part of the skillet will take the longest to cook so once that looks done, the rest of your frittata should be ready!
- Serve immediately, or store in your fridge for several days
For lunch or dinner, a side salad works great!
This is also a crowd-pleasing brunch item, and can easily be made ahead
If you like this recipe, you’ll love: Sundried Tomato and Mozzarella Frittata for One
Thanks for stopping by! 
