Smoked Salmon Frittata

Smoked Salmon Frittata topped with Green Onion Sauce from #paleo #whole30 #lox #smokedsalmon

This smoked salmon frittata is a paleo reimagining of my former favorite brunch: lox & bagels! Load up with as much smoked salmon as you like – enjoy! This recipe is Whole 30 compliant.



For the Smoked Salmon Frittata:

  • 1/2 tsp coconut oil or avocado oil
  • 4 large eggs, beaten with a splash of water
  • 34 oz smoked salmon, sliced

To serve:

  • Green Onion Sauce, made in advance and refrigerated.
  • Sliced green onion for garnish.


  1. Add the cooking fat of your choice to a 10 inch skillet over low heat.
  2. Once the fat has melted, make sure the pan is evenly coated, then add in your beaten eggs.
  3. Preheat your broiler.
  4. Cook your eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.
  5. Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape.
  6. Remove the hot pan from the broiler with oven gloves and slide onto a cutting board or plate.
  7. Top with the sliced smoked salmon, green onion sauce and extra chopped green onions before serving.


To make the Green Onion Sauce as thick as pictured here, you will need to make it in advance and refrigerate it. Otherwise it will be more liquid, like a traditional pourable dressing.