Omega-3 egg and smoked salmon frittata
Prep
10 mins
Cook
20 mins
Total
30 mins
Serves
4
Calories
340 kcal
Why This Works for Intermittent Fasting
This frittata delivers a powerful combination of complete protein and omega-3 fats from both eggs and smoked salmon, which keeps you satiated for hours after breaking your fast without spiking blood sugar. The high fat-to-carb ratio slows digestion and stabilizes energy, while the leafy greens add magnesium and polyphenols that support the anti-inflammatory benefits fasting is already working toward. It's an easy…
July 2, 2026
Why This Works for Intermittent Fasting
This frittata delivers a powerful combination of complete protein and omega-3 fats from both eggs and smoked salmon, which keeps you satiated for hours after breaking your fast without spiking blood sugar. The high fat-to-carb ratio slows digestion and stabilizes energy, while the leafy greens add magnesium and polyphenols that support the anti-inflammatory benefits fasting is already working toward. It's an easy one-pan meal that reheats well, making it practical for anyone eating within a tight window.
Ingredients
- 8 large eggs
- 100ml (scant ½ cup) full-fat cream
- 150g (5 oz) smoked salmon, roughly torn
- 100g (3½ oz) baby spinach
- 4 spring onions, thinly sliced
- 2 tablespoons fresh dill, chopped, plus extra to serve
- 2 tablespoons butter or ghee
- 60g (½ cup) crumbled feta or goat cheese (optional)
- Sea salt and black pepper, to taste
- Lemon wedges, to serve
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, whisk the eggs with the cream, sea salt, and black pepper until well combined.
- Melt the butter or ghee in a 25cm (10-inch) oven-safe skillet over medium heat. Add the spring onions and cook for 1–2 minutes until softened.
- Add the spinach and cook for another 1–2 minutes, stirring, until just wilted.
- Pour the egg mixture into the skillet, tilting to distribute evenly. Reduce heat to low and cook undisturbed for 3–4 minutes, until the edges begin to set.
- Scatter the smoked salmon, dill, and feta or goat cheese (if using) evenly over the top of the eggs.
- Transfer the skillet to the oven and bake for 12–15 minutes, until the center is just set and no longer wobbly.
- Remove from the oven, let rest for 2–3 minutes, then slice into wedges. Garnish with extra dill and serve with lemon wedges.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Protein | 24g |
| Carbs | 3g |
| Fat | 26g |
Fasting Compatibility
This frittata's high protein and fat content make it an excellent first meal after a 16:8 or 18:6 fasting window, providing steady energy without a blood sugar spike. It also works well as an OMAD centerpiece when paired with a side salad.
Related Recipes
- Smoked salmon and cream cheese stuffed cucumber boats
- Turkey and vegetable omelette with herbs
- Shakshuka with feta and herbs
This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.
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Intermittent Fasting in Practice
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