Salmon, Dill & Zucchini Frittata

This healthy salmon zucchini frittata is the ultimate summer brunch recipe. Filled with flaky salmon, tender zucchini, fresh dill, garlic, bright lemon, and salty feta cheese, it's light, flavorful, and the kind of meal you'll find yourself making on repeat all season long. I added extra egg whites to this recipe for two reasons--first we have so many egg whites leftover from cooking with egg yolks only (we make homemade ice cream and I add egg yolks to my frothy coffee in the morning)-and second, the egg whites make this extra tender and fluffy! I love the texture the egg whites provide!

One of my favorite things about this recipe is that it celebrates the abundance of summer produce while packing in ingredients that truly nourish your body. Wild salmon provides heart-healthy omega-3 fatty acids and high-quality protein, eggs are loaded with essential nutrients to support muscle and brain health, zucchini adds fiber and vitamin C, fresh dill is rich in protective plant compounds, and lemon brings a burst of brightness along with a boost of antioxidants. Every bite is fresh, satisfying, and full of the kinds of whole foods that help support a long, healthy, and vibrant life.

Whether you're serving it for a leisurely weekend brunch, meal prepping breakfast for the week, or enjoying a simple dinner alongside a crisp green salad, this easy frittata is as versatile as itis delicious. It's naturally high in protein, packed with seasonal vegetables, and comes together with just a handful of wholesome ingredients.

If you're looking for a healthy salmon frittata recipe that's bursting with summer flavor, this one is sure to become a favorite. We'll be making it again this weekend for meal prep, and my family is already asking when it's coming back to the table. If you give it a try, I'd love for you to leave a review and let me know what you think!

Salmon, Dill & Zucchini Frittata

Prep Time: 20 minutes
Cook Time: 35
Serves: 8

Ingredients

  • 1 pound leftover cooked salmon, flaked

  • 2 small zucchini, thinly sliced

  • 1 yellow onion, chopped

  • 2 teaspoons unrefined salt, divided

  • 1 Tablespoon olive oil or avocado oil

  • 4 large eggs

  • 1 1/2 cups egg whites (from about 10 eggs or 360 grams of egg whites)

  • 1 clove of garlic, minced

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon crushed red pepper flakes

  • 1 teaspoon Dijon mustard

  • zest from 1/2 of a large lemon

  • 1 teaspoon lemon juice

  • 1/2 cup finely chopped dill + more for topping

  • 1/4 cup crumbled feta cheese

Preparation

  1. Preheat the oven to 425F. Grease a large pie dish or casserole dish with a little oil and set aside.

  2. Keep your salmon to the side and spread the chopped zucchini and onion onto a large baking sheet. Drizzle with the oil and sprinkle with 1 teaspoon of the salt and roast in the oven until just slightly tender and beginning to brown, about 15-20 minutes. Remove the veggies from the oven and reduce the heat to 350F.

  3. Whisk together the eggs, egg whites, garlic, garlic powder, onion powder, remaining 1 teaspoon of salt, mustard, lemon zest, lemon juice and dill. Pour half of the egg mixture into your prepared pan. Add in the salmon and half of the zucchini and all of the onion. Pour in the remaining egg mixture and top with the remaining zucchini and feta cheese. Place in the 350F oven for 35-40 minutes or until the eggs are set. Serve warm or at room temperature with a little more dill for topping.

Notes

This keeps for 5 days in the fridge

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