Smoked Salmon & Herb Frittata with Whipped Goat Cheese Crème
Smoked salmon, fresh herbs, and goat cheese give this frittata the kind of effortless elegance that feels right for a Mother’s Day table. Paired with a bright Sauvignon Blanc—its citrus and mineral notes cutting through the richness—it’s a brunch dish that feels celebratory without being over the top.
Smoked Salmon & Herb Frittata with Whipped Goat Cheese Crème
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 50 minutes
Wine Pairing
Sauvignon Blanc
Ingredients
- For the Frittata:
- 1 medium onion, diced
- 2 Tbsp unsalted butter
- 12 large eggs
- 1 cup heavy cream
- 4 oz fresh goat cheese, crumbled
- 8 oz smoked salmon, medium dice
- 2 Tbsp fresh chives, minced
- 2 Tbsp fresh dill, minced
- Kosher salt
- 1 tsp freshly ground black pepper
- For the Whipped Goat Cheese Crème:
- 2 oz fresh goat cheese
- ½ cup heavy cream
- Small pinch of kosher salt
Instructions
- Preheat the oven: Preheat oven to 350°F.
- Cook the onions: In a 10-inch ovenproof sauté pan, melt butter over medium-low heat. Add diced onion and cook until translucent, about 5 minutes.
- Make the egg mixture: In a large bowl, beat the eggs. Add 1 cup heavy cream and whisk until fully combined. Stir in smoked salmon, 4 oz goat cheese, chives, dill, a generous pinch of salt, and 1 tsp black pepper.
- Bake the frittata: Pour the egg mixture over the cooked onions in the pan. Transfer the pan to the center of the oven and bake for about 50 minutes, until the frittata is puffed and a toothpick inserted in the center comes out clean.
- Make the whipped goat cheese crème: While the frittata bakes, whisk together the remaining 2 oz goat cheese and ½ cup heavy cream in a bowl until smooth and lightly whipped, about 2 minutes. Season with a small pinch of salt.
- Serve: Serve the frittata directly from the pan with the whipped goat cheese crème alongside.
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
