Smoked Salmon, Avocado, & Ricotta Frittata

Brunch, lunch, or dinner: This filling & versatile Smoked Salmon, Avocado, & Ricotta Frittata is the perfect mealtime chameleon, suitable for any occasion! Creamy, mild ricotta, avocado, and mozzarella let the smoked salmon flavor shine on through.

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Let’s enjoy breakfast for dinner, shall we? Ever versatile, today’s Smoked Salmon, Avocado, & Ricotta Frittata makes a beautiful brunch, a filling lunch, or a perfect breakfast-for-dinner option. Add a little fruit & toast or simply pair with a side salad, and you have yourself a complete meal.

Why ricotta? While cream cheese more traditionally pairs with lox, I had ricotta left over from making a cheesy pasta skillet the other night — and thought that its mild, creamy flavor & texture would work equally well with some salty smoky salmon.

Why avocado? Again, while cream cheese more traditionally pairs with smoked salmon, I’ve been a recent convert to enjoying smoked salmon on avocado toast. Again, its mild creaminess lets the flavor of the fish shine through.

Why a frittata? Well, I think this question answers itself — there’s always room for frittata. 😉 But no, really: Smoked salmon also pairs really nicely with eggs.

I envisioned all of these things partnering really well together — and, by golly, they sure did! Some chopped green onion on top of the frittata both punches up the flavor and adds visual interest.

If you like today’s smoked salmon frittata, you’ll probably also enjoy Smoked Salmon Scramble — AKA, scrambled eggs with lox & cream cheese. If it’s the ricotta you appreciate, try a Ricotta Frittata with Spinach & Mushrooms. Or, try topping your avocado toast with eggs and smoked salmon for an easy (yet decadent feeling) brunch.

Smoked Salmon, Avocado, & Ricotta Frittata

Ingredients

1.5 Tbsp olive oil
1/4 cup diced yellow onion
1 tsp minced garlic (about 2 cloves)
1/2 cup ricotta
8 eggs
1/4 tsp crushed red pepper
Black pepper, to taste
Sea salt, to taste
3 oz smoked salmon, chopped into bite sized pieces
1 avocado, diced
4 oz shredded mozzarella
2 green onions, chopped

Directions

Preheat oven to 400 degrees. Dice the onion and garlic, chop the green onion, and cut up your smoked salmon and avocado.

Heat olive oil in a 12″ cast iron skillet over medium heat until shimmering, then add the onion and saute for four minutes. Add the garlic and saute another minute.

While the onion is sauteing, shred the mozzarella (if not using pre-shredded).

Whisk the eggs together well with the seasonings in a large bowl. Gently stir in the smoked salmon and avocado.

When the onion and garlic are done, stir the ricotta into the pan so that it begins to melt. Turn off the heat under the skillet and stir in the eggs, spreading everything out so that the avocado, ricotta, and smoked salmon are fairly evenly distributed throughout.

Sprinkle the eggs evenly with mozzarella. Top the frittata with chopped green onion, and move the skillet into the preheated oven.

Bake at 400 degrees for 13 minutes, or until eggs are set and cooked through.

Note: The frittata will come out of the pan a bit better if you let it cool slightly before slicing — and make sure your cast iron is well-seasoned.

Tasty Eggses!

Who doesn’t love an easy cast iron skillet recipe? This frittata doesn’t bake up as tall and fluffy as some that contain, say, cream, but the avocado and ricotta conspire to keep it creamy. We enjoyed ours with toast and fruit as a light — yet filling — dinner.

This simple smoked salmon frittata is low carb and naturally gluten free.

Smoked Salmon, Avocado, & Ricotta Frittata, printable recipe

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Smoked Salmon, Avocado, & Ricotta Frittata

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Brunch, lunch, or dinner: This filling & versatile Smoked Salmon, Avocado, & Ricotta Frittata is the perfect mealtime chameleon, suitable for any occasion! Creamy, mild ricotta, avocado, and mozzarella let the smoked salmon flavor shine on through.

Course dinner or brunch

Cuisine eggs

Keyword avocado, eggs, frittata, gluten free, ricotta, smoked salmon, smoked salmon frittata

Prep Time 22 minutes minutes

Cook Time 13 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Rachel Singer

Equipment

cast iron skillet

grater

Ingredients

• 1.5 Tbsp olive oil
• 1/4 cup diced yellow onion
• 1 tsp minced garlic about 2 cloves
• 1/2 cup ricotta
• 8 eggs
• 1/4 tsp crushed red pepper
• Black pepper to taste
• Sea salt to taste
• 3 oz smoked salmon chopped into bite sized pieces
• 1 avocado diced
• 4 oz shredded mozzarella
• 2 green onions chopped

Instructions

• Preheat oven to 400 degrees. Dice the onion and garlic, chop the green onion, and cut up your smoked salmon and avocado.
• Heat olive oil in a 12″ cast iron skillet over medium heat until shimmering, then add the onion and saute for four minutes. Add the garlic and saute another minute.
• While the onion is sauteing, shred the mozzarella (if not using pre-shredded).
• Whisk the eggs together well with the seasonings in a large bowl. Gently stir in the smoked salmon and avocado.
• When the onion and garlic are done, stir the ricotta into the pan so that it begins to melt. Turn off the heat under the skillet and stir in the eggs, spreading everything out so that the avocado, ricotta, and smoked salmon are fairly evenly distributed throughout.
• Sprinkle the eggs evenly with mozzarella. Top the frittata with chopped green onion, and move the skillet into the preheated oven.
• Bake at 400 degrees for 13 minutes, or until eggs are set and cooked through.

Notes

The frittata will come out of the pan a bit better if you let it cool slightly before slicing — and make sure your cast iron is well-seasoned.

Recipes in the real world

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!