Smoked Salmon and Dill Frittata Recipe

Smoked salmon and dill frittata

  • serves 2
  • Easy

This filling Italian-style egg recipe with smoked salmon is perfect for quick midweek cooking and any leftovers can be eaten cold for lunch the next day


Try this smoked salmon frittata, then check out our hot-smoked salmon quiche, smoked salmon breakfast flatbread and hot-smoked salmon vol-au-vents,



  • new potatoes 200g, thinly sliced
  • onion 1 small, peeled and finely sliced
  • butter
  • eggs 6
  • smoked salmon 70g, sliced
  • dill a small handful, chopped


  • Step 1

    Cook the potatoes in boiling salted water until very tender, then drain really well. While the potatoes are cooking, fry the onion in a knob of butter until really soft. Whisk the eggs with some seasoning then tip in the potatoes, onion, salmon and dill, and stir. Heat another knob of butter in a medium, non-stick frying pan. Pour in the egg mix and leave for a few minutes until the bottom has set. Slide under a grill to set the top then cut into wedges to serve.

Nutritional Information

  • Kcals 475
  • Fat 30.3g
  • Carbs 18.2g
  • Fibre 1.4g
  • Protein 33.5g
  • Salt 2.5g