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.
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.
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.
Smoked Salmon, Avocado, & Ricotta Frittata from Mashup Mom: https://www.mashupmom.com/smoked-salmon-avocado-ricotta-frittata/