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
Additional Product Options
You can also use:
Wild Smoked Salmon Tomato Basil
Atlantic Salmon Seasoned Grill
Wild Salmon Seasoned Grill
Sign Up and Save.
From delicious recipes to cooking tips to special offers, we’ve selected the best catches for your inbox. We’ll send a coupon directly to your inbox when you sign up!