Smoked Salmon Frittata with Fresh Dill

Brunch - or light lunch as I prefer to call it - has a way of making an ordinary day feel special. It’s not rushed like breakfast, and it doesn’t carry the weight of dinner. This smoked salmon frittata captures that mood perfectly. The tender smoked salmon brings a touch of luxury, while fresh dill adds a burst of herby freshness that lifts every bite. It’s the kind of dish that feels elegant enough for guests yet simple enough to throw together on a quiet afternoon at home.

Baked smoked salmon frittata with fresh dill, golden and fluffy egg base with visible salmon flakes and herbs.

Ingredients

• 6 large eggs

• 50 ml milk

• 100 g smoked salmon, roughly torn into pieces

• 1 small onion, thinly sliced

• 1 handful fresh dill, chopped (plus extra for serving)

• 1 tablespoon olive oil or butter

• Salt and black pepper to taste

Instructions

Preheat your oven to 180°C (conventional) or 160°C (fan-forced).

In a mixing bowl, whisk the eggs and milk until smooth. Season lightly with salt and black pepper (remember, smoked salmon is already salty!)

Heat olive oil or butter in an ovenproof pan over medium heat. Sauté the sliced onion until soft and lightly golden, about 5 minutes.

Pour the egg mixture into the pan and reduce the heat slightly. Scatter the smoked salmon pieces and chopped dill evenly on top. Let it cook undisturbed for 3–4 minutes, until the edges start to set.

Transfer the pan to the preheated oven and bake for 8–10 minutes, or until the frittata is just set in the center.

Remove from the oven and let it cool slightly. Garnish with extra dill and a grind of black pepper. Slice and serve warm or at room temperature with crusty bread or a simple green salad.