Salmon Sheet-Pan Frittata


The easiest frittata that can be made ahead for a quick weekday breakfast on the go or a slow weekend brunch using Blue Harbors Wild Pink Salmon.


  • 1 tbsp olive oil
  • 5 scallions sliced thin
  • 2 leeks washed and sliced thin
  • 2 cups fresh spinach
  • 12 eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cans Blue Harbor Wild Pink Salmon drained
  • 1/4 cup fresh dill
  • 1/4 cup goat cheese crumbled


  • Preheat your oven to 375. Slice the scallions and leeks and add them to a pan with the olive oil. Sautee them until soft, about 5-7 minutes. 
  • Remove the leeks and scallions from the heat and add in the spinach. Move the spinach around in the warm leeks and scallions to wilt it. Set to the side.
  • In a bowl, add the eggs, milk, salt, and pepper – whisk together well.
  • Add the leek, scallion, and spinach mixture to the eggs and combine well. 
  • I used two 9 x 6-inch baking sheets, but you could also use a larger one. Cut a piece of parchment for the base of each pan. Spray with non-stick spray. 
  • Evenly pour the frittata mixture into each pan.
  • Then, place the chunks of salmon throughout the frittata, dispersed evenly.
  • Bake at 375 for 15-20 minutes (should be puffy, and edges should be slightly browned).
  • Once the frittata is out of the oven, top it with fresh dill and crumbled goat cheese. The heat of the frittata should gently melt the goat cheese.
  • Serve on a plate with micro greens and a wedge of lemon, and enjoy!
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