Smoked Salmon And Roasted Vegetable Frittata Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

If using baby potatoes, halve them (quarter if large) so you have about 2 cups. Core and seed the red bell pepper and cut into 1/2-inch pieces. Slice the zucchini into 1/3-inch rounds or half-moons. Peel and cut the red onion into 1/2-inch wedges.

Toss the prepared potatoes, pepper, zucchini, and onion on the baking sheet with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme until evenly coated and spread in a single layer.

Roast on the middle rack for 20–25 minutes, stirring once halfway through, until the potatoes are tender and the vegetables are lightly caramelized. Remove from oven and set aside to cool slightly while you prepare the frittata base.

Reduce oven temperature to 375°F (190°C).

In a large bowl whisk together 8 large eggs and 1/2 cup whole milk until smooth. Whisk in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons chopped fresh dill, and the grated 1/4 cup Parmesan until combined.

Roughly flake or tear 6 oz smoked salmon into bite-sized pieces. Crumble or break 3 oz goat cheese (or cream cheese) into small dollops.

Heat a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter. Once butter is melted and foamy, add the roasted vegetables to the skillet and sauté 1–2 minutes just to reheat and distribute them evenly.

Evenly scatter the smoked salmon pieces and dollops of goat cheese over the vegetables in the skillet. If using capers, sprinkle 1 teaspoon over top. Pour the egg mixture over the fillings, gently shaking the skillet so the eggs settle around the vegetables. Sprinkle any remaining chopped dill on top.

Cook on the stovetop over medium-low for 3–4 minutes, until the edges begin to set but the center is still loose.

Transfer the skillet to the preheated 375°F (190°C) oven and bake for 12–15 minutes, until the frittata is puffed and the center is just set (a knife inserted near the center should come out mostly clean). If you prefer a golden top, broil for 1–2 minutes at the end, watching closely.

Remove the frittata from the oven and let rest in the skillet for 5 minutes. While still warm, sprinkle 1 teaspoon lemon juice and 1 teaspoon lemon zest over the top and garnish with 1 tablespoon extra fresh dill.

Slice into wedges and serve directly from the skillet or transfer to a platter. Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 350°F (175°C) oven or in a skillet.