Why You’ll Love This Recipe

I love this frittata because it’s so easy to make yet tastes amazing. It’s the ideal “clean out the fridge” recipe — I can throw in whatever vegetables I have on hand. The combination of smoked salmon and green vegetables makes it light but satisfying, and it’s equally delicious hot or cold. It’s also a great make-ahead dish, perfect for meal prep or packed lunches. Plus, it’s naturally gluten-free and full of protein.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp Olive oil
220 g (8 oz) Long-stemmed broccoli, Trimmed and chopped into large chunks | See notes
150 g (5 oz) Petit pois, Or frozen peas
125 g (5 oz) Smoked salmon, Chopped into strips | See notes
6 Free-range eggs (medium), Beaten
Sea salt and freshly ground pepper

Directions

1. I start by heating the olive oil in a large, oven-safe frying pan over medium heat.

2. I add the chopped broccoli and fry it for about 5 minutes, until it starts to soften.

3. Then I add the peas and cook for another 3–4 minutes, stirring occasionally, until everything is tender and warmed through.

4. I add the strips of smoked salmon, spreading them evenly over the vegetables.

5. I pour the beaten eggs over the top and season with salt and pepper.

6. I cook gently until the base is mostly set but the top is still slightly runny.

7. Finally, I transfer the pan under a hot grill to finish cooking and lightly brown the top — this only takes a couple of minutes.

8. Once cooked, I let it cool slightly before slicing and serving.

Servings and Timing

This frittata serves 4 people and takes about 5 minutes to prepare and 15 minutes to cook — ready in around 20 minutes total. It’s perfect for a quick, healthy meal at any time of day.

Variations

I like to mix things up depending on what I have in the fridge. Sometimes I swap the smoked salmon for cooked fresh salmon, or use spinach, courgette, or asparagus instead of broccoli. Adding a sprinkle of feta or grated cheddar gives it extra richness. For a vegetarian version, I skip the salmon and add roasted peppers or mushrooms instead. A squeeze of lemon juice or a handful of fresh herbs like dill or chives also works beautifully for extra freshness.

Storage/Reheating

I store leftover frittata in the fridge for up to 3 days. It’s delicious cold for lunch or can be reheated gently in the microwave or oven until warm. To keep it from drying out, I cover it loosely when reheating. It also freezes well — I slice it into portions, wrap them individually, and thaw overnight in the fridge before eating cold or warming through.

FAQs

Can I use fresh salmon instead of smoked?

Yes, I can use fresh salmon — I steam it until just cooked through, flake it, and add it before pouring in the eggs.

Can I use regular broccoli instead of long-stemmed?

Absolutely, regular broccoli works perfectly. I just cut it into small florets so it cooks evenly.

What’s the best type of pan to use?

I use an oven-safe frying pan that can go from the hob to the grill without any issue.

Can I make this without a grill?

Yes, I can cook it fully on the stovetop by covering the pan with a lid until the top is set.

Can I add cheese?

Definitely — a handful of grated cheese like cheddar, feta, or parmesan makes it even more delicious.

Is this frittata good cold?

Yes, it’s just as tasty cold and perfect for packed lunches or picnics.

Can I make it dairy-free?

Yes, the recipe is naturally dairy-free as written. I just make sure my smoked salmon doesn’t contain any added dairy.

Can I use frozen broccoli?

Yes, I defrost and drain it well before cooking to avoid extra moisture.

How do I keep the frittata from sticking to the pan?

I make sure to use enough oil and a good non-stick or well-seasoned pan.

What can I serve with this frittata?

It’s great on its own, but I love it with crusty bread, a simple salad, or new potatoes for a more filling meal.

Conclusion

This Smoked Salmon and Broccoli Frittata is a quick, wholesome meal that’s perfect for any time of day. I love how easily it comes together with just a few ingredients, and the flavors are fresh, light, and satisfying. Whether I’m serving it warm for dinner or cold for lunch the next day, it always feels like a treat — simple, nutritious, and full of goodness.