Print Friendly and PDF



This is the kind of dish I can eat for breakfast, lunch or dinner.  It’s quick, easy, and well-balanced, not to mention super tasty and satisfying. I love the combination of smoked salmon, mushrooms, greens, and creamy vegan cheese. Sometimes I cut it up and serve it on homemade paleo bagels — cream cheese & lox frittata sandwiches are my jam!

I love to make frittata as part of my meal prep. One frittata feeds my family of five, so I often do a double batch just to have leftovers. Cold frittata makes for a very yummy and portable lunch!

Ingredients for 4 to 6 servings:

  • 10 pasture-raised eggs

  • 2 Tbsp unsweetened almond or nut-free milk

  • 2 Tbsp nutritional yeast (optional)

  • 3/4 tsp pink Himalayan salt, divided

  • 1/2 tsp ground black pepper

  • 1/4 tsp red pepper flakes (optional)

  • 3 Tbsp avocado oil, divided

  • 1 cup finely diced onion

  • 3 cups trimmed and diced cremini mushrooms

  • 2 cups baby spinach

  • 6 oz (184 gram) package double cream vegan cheese (or regular cream cheese), crumbled

  • 1/4 lb (115 grams) thinly sliced smoked salmon

  • 1 Tbsp diced chives or fresh dill (optional)


  1. Preheat oven to 375F.

  2. In a large bowl, whisk together eggs, almond milk, nutritional yeast, 1/2 tsp salt, pepper, and red pepper flakes. Set aside.

  3. Put 2 Tbsp oil in a 10-inch cast-iron skillet over medium-low heat. Add the onion and sauté for 2 minutes.

  4. Add the remaining 1 Tbsp of oil and the mushrooms and continue to sauté for 5 minutes, stirring frequently. Add baby spinach and cook for another minute, until just wilted.

  5. Spread sautéed vegetables in a single layer in the bottom of the skillet and pour in egg mixture. Continue to cook for 3 to 4 minutes, until eggs starting to set.

  6. Sprinkle with crumbled vegan cheese then transfer skillet to the preheated oven and bake for 10 minutes. Remove from oven, top with smoked salmon, and bake for 2 more minutes. Sprinkle with fresh herbs, allow to cool slightly, then slice and serve!

Smoked Salmon, Mushroom & Spinach Frittata can be stored in an airtight container in the fridge for up to 5 days and served cold or reheated as desired.