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Smoked Salmon and Cream Cheese Frittata Recipe

Smoked Salmon and Cream Cheese Frittata

Food Network Kitchens

From Food Network Kitchens

Show: How To Boil WaterEpisode: Break an Egg

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 1-10 of 32

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  • on January 31, 2010

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    This is the only thing I'd do different next time... I'd soften the cream cheese and try to blend it in better. I didn't like the "chunks" of cream cheese, I would have liked it distributed more evenly. Otherwise, it was very good.

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  • on February 02, 2009

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    I am a beginner cook and Im always looking up new recipes to help me feed my husband and I. I have found that most recipes require some sort of tweaking. Not this one. i followed it to a T and loved it. My husband said "this tastes like we were eating it at a restaurant!" Very yummy.

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  • on January 13, 2009

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    I personally do not like salmon, but EVERYONE at the Chrismas brunch I had could not get enough, including my children! It is a highly requested dish in this house! I only sprinkle a little salt on the top of the eggs while the dish is on the stovetop. I double the recipe and increase the baking time because I use a large pan, and it turns out great.

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  • on November 10, 2008

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    This recipe was great and a hit with my whole family. We make it now on special occasions, like birthdays & Mother's Day.
    But a warning: don't add any salt!! I've found that the salt from the smoked salmon is more than enough, even a little too salty for me.
    Great though!

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  • on October 02, 2008

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    I made this for my mom this past mother's day, she absolutely loved it. I added extra salmon and cream cheese though. :

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  • on September 28, 2008

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    I didn't have cream cheese, salmon, and fresh dill (I know...all the important ingredients!. But I did have left over dinner ham, green onions and mozzarella cheese that I needed to use up before they went bad. This recipe worked out great. It is a perfect base for almost any left overs and turns out so elegant! Also, it is very hard to mess up. I didn't meaure anything except for counting out the six eggs. It still came out perfect. I will be sure to try the salmon and dill version, but in the meantime the ham and green onion one is calling my name. :

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  • on June 29, 2008

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    I highly recommend taking the advice regarding the salt- I used half a teaspoon and thought that it was enough. Be careful about the size of pan you use- the one I used was rather large and therefore the frittata came out really thin, it would have been better were it slightly thicker. Overall it was really great and I'm planning on making again in the near future.

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  • on May 12, 2008

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    This was a good dish, I went with all the suggestions that people had left and should have just gone by the recipe. I did cut the salt down and it was the perfect amount. I used goat cheese which was good but I was like to try it with creme cheese, I also doubled the salmon. Unless you LOVE salmon I wouldn't recomend this. I like salmon but I thought it had a little too much.

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  • on March 17, 2008

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    Followed the instructions to the letter and this frittata came out perfect!

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  • on February 10, 2008

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    Double the salmon, 1/2 the amount of salt... and for godsakes don't count on 2 tsp of evoo to prevent this from sticking to your skillet. It took some elbow grease to removed the cooked on egg.

    I also used 3 eggs and 6 eggs whites, still yummers with low fat cream cheese too.

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