Cast Iron

salmon with caramelized onion frittata

April  3, 2015
4 Ratings
  • Serves 2
Author Notes

Fresh chunks of salmon, tender green kale and honey-sweet caramelized onions make this frittata irresistible. —garlic and zest

What You'll Need
  • 1 tablespoon olive oil
  • 3 large crimini or button mushrooms, sliced
  • 1 cup fresh kale
  • 1/4 cup caramelized onions
  • 4 eggs, whisked
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled goat cheese or feta
  • chopped parsley for garnish
  1. Preheat the oven to 375 degrees.
  2. In a small 7" skillet (preferably cast iron) heat the olive oil over medium heat. Add the mushrooms and sauté for 3-4 minutes until they start to brown and give off some of their liquid.
  3. Stir in the kale and cook for 2-3 minutes until it begins to wilt. Add the caramelized onions and stir to combine. Add the salmon and gently fold into the kale and onion mixture. Spread the ingredients evenly in the pan.
  4. Add salt and pepper to the eggs and whisk to combine. Pour the eggs over the salmon mixture. Sprinkle the goat cheese over the top and cook for one minute -- do not stir.
  5. Transfer the pan to the hot oven and cook for about 6 minutes or until eggs are just set. Turn the temperature gauge to "broil" and continue to cook the eggs for an additional 2 -3 minutes until they start to brown on top.
  6. Let the frittata rest for about 2 minutes before cutting. Sprinkle with chopped parsley.

See what other Food52ers are saying.

  • Christine
  • Crosscurrent

2 Reviews

Christine July 5, 2018
Would love to make this but no indication of how much salmon?
Crosscurrent March 8, 2018
This recipe doesn't seem to include the amount of salmon. It's not even listed in the list of ingredients...