Smoked Salmon Frittata

Smoked Salmon Frittata
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    Selection unsalted butter

  • 1

    medium yellow onion

  • 4

    medium radishes washed, cut in two and finely sliced

  • 6

    asparagus peeled, blanched and finely chopped

  • 4 1/2 oz
    (135 g)

    Irresistibles smoked salmon cut into slices

  • 1

    lemon zest

  • 8

    Irresistibles large eggs

  • 1/3 cup
    (80 mL)

    1 % milk or skim milk

  • 2 1/2 tsp.
    (12 mL)

    tarragon and chives, finely chopped

  • salt and ground pepper to taste


Preheat oven to 350°F (180°C).

In a nonstick skillet, melt butter over low heat.

Add onions, radishes and asparagus, and sweat for a few minutes, until softened.

Add smoked salmon and lemon zest, and cook for another minute.

Meanwhile, whisk eggs and milk in a bowl.

Add egg-milk mixture to skillet, and season. Using a spatula, mix very gently, scraping the bottom like you would for an omelette.

When eggs are set in bottom of skillet, stop stirring and bake for about 5 minutes or until eggs are set in the middle of the frittata.

Remove from oven and let stand 1 minute.

Using a spatula, loosen the sides of the frittata to make unmolding easier.

Slide the frittata out of the skillet and onto a plate. Serve immediately.

Source: Chef Caroline McCann

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007