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Smoked Salmon and Cream Cheese Frittata

  • 8 oz. smoked salmon, chopped
  • 2 tbsp olive oil
  • 12 eggs
  • 1 cup heavy cream or milk
  • 1 medium red onion, diced
  • 3 tbsp fresh dill, chopped
  • 3 scallions, chopped
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp fresh chives, chopped
  • 4 oz. cream cheese, softened and cut into small cubes
  • 1 plum tomato, diced

Topping (optional)

  • 2 scallions, chopped
  • 1 plum tomato, diced
  • 1 small red onion, chopped
  1. Load the FireCraft Pellet-Q450 with Maple Pellets then use the AccuTemp Digital Controller to light the grill and set the temperature to 180˚F.
  2. Place the salmon on the grill and cook to an internal temperature of 100-110˚F (it will finish cooking in the frittata).
  3. Remove the salmon from the grill and chop into small chunks. Set aside.
  4. Raise the cooking temperature to 350˚F.
  5. Add olive oil to a large cast iron or oven-safe skillet and place it on the grill.
  6. While the Pellet-Q450 heats up, whisk the eggs, heavy cream, onion, dill, scallions, salt, pepper, and chives together in a bowl.
  7. Add the cream cheese and salmon.
  8. Once the grill is up to temp, pour the egg mixture into the skillet and stir lightly to evenly distribute the salmon and cream cheese.
  9. Bake for about 50 minutes or until the frittata puffs (tip: insert a knife in the middle and pull out; if the blade is clean, the frittata is done).
  10. While the frittata cooks, mix together the scallions, tomato, and red onion for the topping.
  11. Cut the frittata into wedges and top with the garnish. Serve warm or at room temperature. Enjoy!