Bagel and lox is one of my favorite brunch foods. And everything bagels are my favorite bagels. But, in the last handful of years, when I eat a lot of bread or gluten, some of my joints hurt, especially those in my hands. So, I this everything salmon frittata is my attempt to have some of the familiar bagel and lox flavors without loading them up on a bagel.
So, your typical bagel and lox comes with tomatoes, red onion, capers and cream cheese. I left the cream cheese out of this recipe for a Whole 30 and paleo compliant application. But it would also be delicious with cubed cream cheese mixed throughout the frittata. I also added some everything bagel seasoning to the egg mixture since I love an everything bagel.
Now for the lox part of the recipe. Lox is salmon cured in a salt-sugar rub. Now you don’t have to use lox in this recipe. You can use any kind of salmon; smoked salmon, frozen salmon that you cook up with some salt and pepper, leftover salmon fillets in your refrigerator, etc. In this recipe, I quickly cooked some salmon fillets seasoned with everything bagel seasoning, then flaked them into the egg mixture.
You can also change up this recipe in other ways, like making it a quiche instead of a fritatta. I just went the frittata route to keep it whole 30 and paleo.
Everything Salmon Frittata
- 6 eggs
- 8 oz salmon cured, smoked, or fillets
- 1/2 shallot or equivalent red onion
- 1-2 tbsp capers
- 1/3 pint cherry tomatoes halved
- 1-2 tbsp everything bagel seasoning
- Preheat oven to 350 degrees
- Whisk eggs and add everything bagel seasoning, onion, tomatoes and capers.
- Depending on the type of salmon used flake the cured or smoked salmon into the bowl with the eggs. If using a fillet, season the salmon with some additional everything bagel seasoning and cook until medium in a skillet, a few minutes per side. Then flake into the bowl with the eggs.
- Transfer the egg mixture to a greased pie dish and bake until the eggs are set, about 25 minutes.