Greek salmon and vegetable skillet frittata
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Greek Salmon and Vegetable Frittata with Creamy Feta Sauce

A delicious salmon frittata filled with vegetables, Greek flavors, and topped with a creamy feta sauce that makes a quick and healthy weeknight dinner.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 216kcal
Author: Jami Boys


Creamy Feta Sauce:*

  • 1/2 cup plain yogurt or sour cream
  • 1 ½ teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill or 1 teaspoon fresh
  • 1/8 teaspoon black pepper
  • 2 to 3 tablespoons buttermilk or milk depends on thickness of yogurt/sour cream - start with 2 and increse to get a sauce-like consistency
  • 1/3 cup crumbled feta cheese


  • 6 eggs
  • 1/4 cup milk or water
  • 1/2 teaspoon each salt and pepper or to taste
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cups chopped kale about 6-7 leaves
  • 3 small Roma tomatoes seeded & chopped**
  • 1/4 cup Kalamata olives chopped
  • 2 cups cooked salmon flaked***
  • chopped parsley for garnish if desired


  • Make sauce: Combine all ingredients except feta and whisk until smooth. Add feta cheese and let sit at room temperature while making frittata for flavors to mix.
  • Make frittata: Whisk eggs with milk (or water), salt, and pepper in a medium bowl; gently stir in the feta and set aside.
  • Heat 1 Tb. oil in a skillet over medium heat. Add onion and cook for 3 minutes. Add chopped kale and cook for another 5 minutes, stirring occasionally.
  • Toss in the tomatoes, olives, and salmon and stir gently to incorporate. Pour the eggs evenly over the top of contents of skillet, making sure to cover all evenly. Do not stir. Cover the skillet and cook until the eggs are set around the edges and somewhat in the middle.
  • While the eggs are cooking, turn on the oven broiler to preheat a bit.
  • Using a thin spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. Continue all the way around the edge until most of the egg is cooked (or use the spatula to break through the center a bit in places to allow the uncooked egg to flow through).
  • Put the pan under the broiler (covering the handle with foil if it is not metal). Let it broil 3-5 minutes or until all the egg is cooked and the top is browned.
  • Sprinkle with parsley, if using, and serve along with the creamy feta sauce.


*Or use any purchased or homemade feta dressing.
**To use regular tomatoes, be sure to press out most of the seeds and juice.
***Or use 1 to 2 cans good quality salmon.


Serving: 1slice | Calories: 216kcal | Carbohydrates: 7g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 550mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3080IU | Vitamin C: 35mg | Calcium: 174mg | Iron: 1mg