Salmon Spinach Frittata

A Crowd-Sized Baked Frittata Loaded with Salmon and Spinach

This isn’t a stovetop frittata. Twelve eggs, a pint of cottage cheese, two cups of Swiss cheese, and a can of pink Alaskan salmon get poured into a 9 by 13 baking pan and slow-baked into a slab that slices into protein-packed squares. Perfect for brunch buffets and meal-prep weeks.

The cottage cheese is the secret to texture. As the eggs set, the cottage cheese curds stay distinct and create tender pockets throughout, keeping the frittata from going rubbery the way a pure-egg bake can. The Swiss melts into the curds for that pulled-cheese effect.

Thawed spinach needs to be properly drained for this dish. Wring it in a clean kitchen towel until it stops dripping, otherwise the frittata weeps liquid as it bakes and the bottom turns soggy. A pinch of cayenne wakes everything up without leaning spicy.

Kitchen Tips

• Use canned Alaskan salmon for the best flavor and natural omega-3s. The bones and skin are usually edible and add calcium, but you can pick them out if preferred.
• Whisk the eggs aggressively before combining. Well-beaten eggs make a more uniform frittata texture.
• Test for doneness with a knife in the center. Clean knife means done; wet knife means another 5 minutes.
• Cool 10 minutes before slicing. Hot frittata weeps; rested frittata cuts cleanly.

Variations

• Swap canned salmon for cooked fresh salmon, smoked salmon, or canned tuna.
• Stir in a chopped scallion or two and 2 tablespoons of dill for a more herbaceous frittata.
• Top each slice with a dollop of plain Greek yogurt and a sprinkle of capers for a salmon-bagel-style serve.