WITH WILD SALMON STEAKHOUSE
Baked shallots and leeks melt together with bubbly Gruyere and juicy salmon for a heavenly brunch. Throw it into a cast-iron skillet for a Salmon Frittata ready in under 30 minutes.
STEP 1: Preheat oven to 400°F.
STEP 2: Heat olive oil in a cast iron skillet over medium heat. Add the leek, shallot, green onions, and sauté for 1-2 minutes. Remove from heat.
STEP 3: In a large mixing bowl, add eggs and yogurt, whisk.
STEP 4: Add the chopped parsley and dill.
STEP 5: Pour egg mixture into skillet. Return skillet to medium heat and sprinkle with flaked Morey’s Wild Salmon Steakhouse and shredded Gruyere.
STEP 6: Cook on the stove for 5-6 minutes or until mixture begins to set.
STEP 7: Transfer skillet to the middle shelf in the oven. Bake for 12-18 minutes until cheese is golden.
STEP 8: Once set, remove from oven and allow to cool for 5 minutes.
TIP: Morey’s Wild Smoked Salmon Classic also works beautifully in this dish.
- 3 Morey’s Wild Salmon Steakhouse fillets, prepared, skin removed, and flaked
- 2 Tbsp. olive oil
- 1 leek cleaned and diced, white and green parts
- 1 shallot, diced
- 3 green onions, thinly sliced
- 10 large eggs
- 1 cup plain Greek yogurt
- 1 bunch fresh parsley, chopped
- 1 bunch fresh dill, chopped
- 4 oz. shredded Gruyere cheese
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