Nature’s Best Dairy® Lox Frittata


  1. Whip eggs and set aside.
  2. Heat olive oil over medium-high heat and fry capers for less than a minute until crispy. Remove from pan with slotted spoon and drain on a towel.
  3. Add spinach and onion to pan and cook for 1-2 minutes then remove from pan and reserve.
  4. Melt butter in non-stick sauté pan over medium heat and add whipped eggs. Sprinkle spinach mixture on top with salt and pepper. Hand tear salmon and place on top of eggs.
  5. Heat convection oven to 450 degrees. Place pan in oven and finish cooking eggs. Remove from oven and plate. Drizzle with crème fraiche and sprinkle with fried capers.


  • 4 ea Nature's Best Dairy® Egg(s)
  • 1 cup Empire’s Treasure® sliced cold smoked salmon
  • 1 cup Peak Fresh Produce® Spinach
  • 1/2 ea Peak Fresh Produce® Onion(s), Red, julienne
  • 1/2 tsp Roma Garlic, minced
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1 tbsp Roma® Oil, Olive
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted, sliced
  • 1 tbsp crème fraiche
  • 1 tbsp Roma® Capers