Smoked Salmon Frittata

With Za'atar Lavash

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Adding lox to a bagel stands as one of humanity's great achievements, but creative uses for smoked salmon seem to have stalled there. Enter our Smoked Salmon Frittata, an Italian egg preparation similar to a crustless quiche. Tender, smoke-cured salmon gets paired with briny feta cheese and fresh dill for a savory breakfast that looks fancy, but is deceptively simple. Add to that crackling-crisp lavash flatbread flecked with aromatic za'atar spice, and you'll realize you can do much better than a bagel with a schmear.

In Your Box (serves 2)

  • 1 Shallot
  • 0 Dill Sprigs
  • Info
    3 oz. Smoked Salmon
  • Info
    ⅗ oz. Butter
  • Info
    5½ oz. Flour
  • ½ tsp. Sugar
  • Info
    8 fl. oz. Liquid Egg
  • 2 tsp. Za'atar Spice
  • Info
    2 fl. oz. Heavy Whipping Cream
  • Info
    1 oz. Feta Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    619
  • Carbohydrates
    68g
  • Fat
    24g
  • Protein
    35g
  • Sodium
    884mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 3 Mixing Bowls
  • 1 Baking Sheet
  • 1 Small Non-Stick Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Throughly rinse produce and pat dry. Peel and mince shallot. Stem dill fronds and coarsely chop. Rinse smoked salmon, pat dry, and cut into a ½" dice.

  • 2

    Make the Lavash Dough

    Melt butter in microwave or small pan and let cool slightly. Measure out ¼ cup of flour and reserve. In a medium mixing bowl, whisk together remaining 1 cup flour, sugar, and a pinch of salt. In a second mixing bowl, combine melted butter, 2 Tbsp. liquid egg (reserve remaining for frittata), and ¼ cup water. Add egg mixture to flour mixture and stir until dough comes together. Dough should be firm but not sticky. Add reserved flour if dough is sticky or add additional water, 1 Tbsp. at a time, if dough is too dry.

  • 3

    Roll out Lavash

    Spray underside of a rimmed baking sheet with non-stick cooking spray and place a damp towel underneath sheet. Place dough on prepared baking sheet and, with a rolling pin or wine bottle, roll dough as thinly as possible, 1/8" or thinner. Using underside of the baking sheet makes it easier to roll out, and helps dough stick to the sheet, helping the lavash to be as thin as possible.

  • 4

    Season & Bake Lavash

    Brush rolled out dough with 1 tsp. olive oil and season with za'atar spice and a pinch of salt and pepper. Bake for 15-20 minutes, or until dough is lightly browned and crispy. The texture should be paper-thin. Remove and let cool while frittata is being made. When cool enough to handle, break up into smaller pieces.

  • 5

    Make the Frittata

    In a medium mixing bowl, combine remaining liquid egg with heavy cream, half the dill, half the feta, and half the diced smoked salmon (reserve remaining dill, feta, and salmon for garnish). Heat 1 tsp. olive oil in a small oven-safe non-stick pan over medium heat. Add minced shallot and cook for 2 minutes, or until translucent. Add egg mixture and cook, stirring gently, 2 minutes until eggs on bottom of pan begin to set. Move pan to oven and cook 15 minutes until eggs are fully set.

  • 6

    Plate the Dish

    Serve frittata in pan or divide between two plates. Garnish with reserved diced smoked salmon, feta, and dill. Serve alongside lavash.

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