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Recipe Collection

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Lox, Onion and Spinach Frittata

Lox, Onion and Spinach Frittata Related:   breakfast & brunch, dairy, eggs, gluten-free, North America, Shavuot, vegetarian, Yom Kippur

Prep time: 10 minutes

Cook time: 25 minutes

Yield: 8–10 slices

This colorful and nutritious baked egg dish is perfect for Yom Kippur break-fast, a Sunday brunch or a quick weeknight meal. The protein from the eggs and the healthy omega-3 fats from the lox make it filling and satisfying. If you don’t eat dairy, you can omit the goat cheese.


  • 10 eggs, pastured raised
  • ¾ cup full-fat coconut milk
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ¼ teaspoon fresh ground black pepper
  • Pinch of salt
  • 1–2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 cups raw spinach, chopped
  • 6–8 ounces smoked salmon, chopped
  • ¼ cup goat cheese


  • Preheat the oven to 350 degrees. In a large bowl, whisk together eggs, coconut milk, garlic powder, parsley, pepper and salt until it starts to become frothy. Set aside. In a large, oven-safe sauté or cast-iron pan, heat olive oil over medium heat. Add onions and garlic and sauté until onions become slightly translucent. Add spinach and cook for an additional 1 to 2 minutes until wilted. Add lox and stir to combine. Turn off burner. Re-whisk egg mixture and pour over lox mixture. Place pan in oven and bake for 20 minutes or until eggs are set.

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